Ingredients: Boneless Chicken Breasts (4 medium size)
Mccormick Chicken Penne Seasoning (2 packets)
Olive Oil (about 1/2 cup)
Shallots (2 small)
Red Pepper (1 large)
Fresh Garlic (3-4 cloves)
Fresh White Onion (1/2 cup diced)
Prosciutto Ham (3 thick cut slices)
Penne Pasta (1 pound box)
Unsalted Butter (12 tablespoons)
Heavy Cream (16 ounces)
Italian Seasoning (1 tablespoon)
Fresh Grated Parmesan Cheese (12-15 ounces)
Milk (1/4 cup)
Fresh Basil (to garnish)
Peas (optional, add to top pasta)
Recipe: Place chicken breasts on cooking rack on baking pan.
Mix McCormick Chicken Penne Seasoning with olive oil (about 1/2 cup).
Baste both sides of chicken breasts with seasoning mixture.
Pre-heat oven to 365F and place basted chicken in oven.
Cook chicken for 30 minutes.
Let cool for 10 minutes before slicing.
Dice 2 small shallots, 1 large red pepper, 3-4 cloves fresh garlic, 3 thick cut slices Prosciutto ham, white onion (1/2 cup) and the cooked seasoned chicken breasts.
Boil water and cook penne pasta for 10 minutes.
Reserve 1 cup of water used to cook pasta, then strain pasta and set aside.
In large pan over mediun-low heat, melt unsalted butter (12 tablespoons).
Add shallots to melted butter and stir a few minutes until they begin to brown.
Add onion and pepper and continue cooking.
Then add the fresh diced garlic (3-4 cloves) and Prosciutto ham and continue to saute.
Add 16 ounces heavy cream.
Continue cooking on medium-high heat until liquid reaches a boil.
Once boiling, reduce to low heat and continue simmering for 5-10 minutes.
While simmering, add Italian seasoning (1 tbsp), fresh grated Parmesan cheese (12-15 ounces), and 1/4 cup milk.
Stir all ingredients until mixed thoroughly.
Add cooked chicken and cooked noodles to sauce, mixing thoroughly.
Plate pasta, garnish with fresh basil and peas (optional).