Recipe Instructions:
Ingredients
4 oz. (115g) prosciutto , cut into pieces
1 lb (450g) chicken breasts , cut into bite-sized pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
10 garlic cloves , unpeeled, soaked in water to soften the skin
1/2 cup white wine
1 bay leaf
1 teaspoon Worcester sauce
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
3 cups uncooked penne pasta
2 cup broccoli florets
1 teaspoon cornstarch mixed with 1 teaspoon water
Instructions
In a large pan, cook prosciutto over medium-high heat, stirring occasionally, until crispy and browned (about 5-7 minutes). Remove from pan and drain using paper towels.
In the same pan, heat 1 tablespoon olive oil. Add the chicken and garlic. Season with salt and pepper. Cook until chicken is golden brown, stirring from time to time (about 5 minutes). Add the wine, Worcester sauce, and bay leaf. Reduce the heat, cover, and cook for 15 minutes.
Meanwhile, in another pot, cook the pasta according to a package directions, until al dente. When 7-8 minutes are left on cooking time, throw in the broccoli. Drain.
Remove the bay leaf and garlic cloves. Add the heavy cream, cornstarch and water mix, and Parmesan cheese. Add the cooked pasta and broccoli, and mix everything together. Top with the prosciutto. Enjoy!
