8 ounces prosciutto, thinly sliced
½ cup olive oil
¼ cup minced garlic
2 pounds boneless, skinless chicken thigh (chopped and cooked)
1 ½ cups heavy cream
1 ½ cups alfredo sauce (See recipe below)
1 cup frozen peas
Salt and pepper to taste
Spaghetti (14 oz) *I use whole wheat pasta in everything.
Prepare alfredo sauce.
1 quart heavy cream4 tbsp butter
2 cups parmesan cheese
Salt and pepper
Heat the cream over medium heat until reduced by a third. Add the butter, stirring constantly, then incorporate the cheese, and salt and pepper to taste.
Boil pasta then place in a large bowl covered by a lid.
Dice and cook the chicken using a little oil in a skillet. Remove and set aside.
In a pan, heat the olive oil over medium heat until very hot. Add the prosciutto slices and sauté until it starts to brown and has bubbly white caps. Add the minced garlic and sauté just long enough got the garlic to begin to caramelize.
Add the chicken, cream and alfredo sauce and slowly bring to a simmer. Add the peas and season with salt and pepper. Cook until the sauce thickens slightly and the chicken is hot.
Toss the cooked pasta with the sauce well. Serve immediately.
Makes 10 servings.