Linguine with Chicken, Garlic & Basil
Heat 1/4 C oil in heavy small skillet over medium heat.
- 1/4 C plus 1 T olive oil
- 1/4 C minced garlic
- 3/4 pound linguine
- 1.5 pounds skinless bonless chicken breasts, in thin strips
- 2 poblano chiles, seeded, cut into matchstick-size strips
- 3 plum tomatoes, seeded, diced
- 1/2 C thinly sliced fresh basil
- 4 oz prosciutto, chopped
- 2 T (1/4 stick) butter
- 1 C grated Parmesan cheese
Add garlic and saute until light golden brown, about 6 minutes.
Strain oil into glass measuring cup, reserve garlic.
Add enough oil to measuring cup to measure 1/4 C, set aside.
Cook linguine in large pot of boiling salted water until tender but still firm to bite.
Meanwhile, heat reserved oil in heavy large skillet over medium-high heat.
Add chicken and saute 5 minutes
Add poblanos and saute 2 mintues.
Add tomatoes, 1/4 C basil, prosciutto and 2T cooked garlic... saute until chicken is cooked through, about 1 minute.
Remove from heat, add butter and stir just until melted.
Drain linguine and place in large bowl.
Add chicken mixture and 1/2 C Parmesan, toss to coat.
Season with salt and pepper. Sprinkle with remaining 1/4 C basil and 2 T cooked garlic.
Serve with remaining Parmesan.