Description
This Garlic Chicken Pasta is creamy, cheesy and full of flavor. It is packed with broccoli and prosciutto. Give it a go and you won’t regret it!
Ingredients
- 4 ounces, weight Prosciutto, Cut Into Pieces
- 1 Tablespoon Olive Oil
- 1 pound Chicken Breasts, Cut Into Bite-sized Pieces
- 10 cloves Garlic, Unpeeled, Soaked In Water To Soften The Skin
- ½ teaspoons Salt
- ¼ teaspoons Ground Black Pepper
- ½ cups White Wine
- 1 teaspoon Worcestershire Sauce
- 1 Bay Leaf
- 3 cups Uncooked Penne Pasta
- 2 cups Broccoli Florets
- ½ cups Heavy Cream
- 1 teaspoon Cornstarch Mixed 1 Teaspoon Water
- ½ cups Grated Parmesan Cheese
Preparation
In a large skillet, cook prosciutto, stirring until browned and crispy, about 6–7 minutes. Transfer to a plate and drain with paper towels. Set aside.
Heat olive oil in the same skillet and add chicken and garlic. Season with salt and pepper and cook until chicken is golden brown, about 5 minutes. Add wine, Worcestershire sauce, and bay leaf. Reduce heat and cook, covered, for 15 minutes.
While chicken is cooking, cook pasta according to package directions. When there are about 7 minutes of cooking time left, add broccoli. When done, drain well.
Discard garlic and bay leaf. Add cream, cornstarch mixed with water, and Parmesan. Add cooked pasta and broccoli. Mix well. Sprinkle with cooked prosciutto.
