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Prosciutto Garlic Chicken Pasta

Prosciutto Garlic Chicken Pasta

Prosciutto Garlic Chicken Pasta

Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, proscuitto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chiles, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve.

Ingredients

1/4 cup Mrs. Bryant’s Olive Oil Blend
1/4 cup minced garlic
5 tomatoes, seeded and chopped
4 ounces Virginia Gourmet Prosciutto, cut into small pieces
4 chicken breasts, grilled and cut into strips or cubes 2 pounds
2 tablespoons butter
1/2 cup fresh basil, sliced into small strips
3/4 pound Virginia Gourmet Garlic Parsley Linguine
1/2 cup grated fresh Parmesan Cheese
5 roasted pasilla chiles, peeled, seeded and cut into strips
2 roasted red peppers, peeled, seeded cut into strips
Fresh basil, chiffonade for garnish

We would like to thank honey.com for sharing this recipe.

Honey Balsamic Fig Ham Glaze

Virginia Country Ham Honey Balsamic Fig Ham Glaze

Virginia Country Ham Honey Balsamic Fig Ham Glaze

In a bowl, combine Monastery Creamed Honey, hot water, vinegar, figs and cloves. Let the mixture stand for 15 minutes. Meanwhile, in a saucepan, sauté the shallots in oil over moderately low heat, stirring occasionally, until they are softened. Add the honey-fig mixture. Bring to a simmer; add the herbs and cook, stirring occasionally, for 5 minutes. Season with salt and pepper. If desired, purée in a blender or food processor until smooth. Simmer the glaze to thicken, put it atop the Virginia Country Ham, and serve as a side sauce if desired.

Ingredients

  • 1/3 cup – Monastery Creamed Honey
  • 2/3 cup – very hot water
  • 1/4 cup – balsamic vinegar
  • 1 cup – dried figs, chopped
  • 1/8 teaspoon – ground cloves
  • 1/2 cup – shallots, diced
  • 3 Tablespoons – olive oil
  • 1 Tablespoon – fresh rosemary or marjoram, chopped (or 1 tsp. dry)
  • Salt and pepper, to taste

We would like to thank honey.com for sharing this recipe.