Pesto Chicken Pasta with Prosciutto
- 3/4 cup pesto (see recipe here) (divided)
- 1 lb boneless, skinless chicken breasts, cut into strips
- 2 egg whites
- 2 tbsp lemon juice
- 1 tbsp dried oregano
- 1 cup of flour
- 2 tbsp smoked paprika
- 2 tbsp butter
- 2 tbsp extra virgin olive oil
- 12 oz linguini pasta
- 2 shallots, minced
- 2 cloves garlic, minced
- 10 slices prosciutto, chiffonaded
- 1 tbsp parsley, chopped
- 1/3 cup pine nuts
- 2 cups heavy cream
- 1/2 cup parmesan cheese, grated (divided)
- Salt and pepper to taste
Whisk together the egg whites, lemon juice, oregano and 2 tbsp pesto. Place in a large ziplock baggie and add the chicken strips. Seal tightly and let marinate in the fridge for an hour.
Toast the pine nuts in a small pan over medium heat for about five minutes until lightly browned, then remove from heat.
Combine the flour, paprika, salt, and pepper. Dredge the marinated chicken strips through the seasoned flour and coat on both sides.
In a large saute pan, heat the butter and oil over medium-high until bubbling. Working in batches, add the chicken strips in single layer and cook on both sides for 2-3 minutes, or until cooked through, then use a slotted spoon to remove the chicken from the pan and set aside.
In the meantime, cook the pasta in a large pot of boiling, salted water according to package directions. Drain and set aside.
In the same saute pan over medium heat, cook the shallots until translucent, about 4 minutes. Add the garlic and cook for 30 seconds, then add the chopped prosciutto, parsley, and toasted pine nuts and cook for one more minute. Whisk in the cream and the remaining pesto.
Stir in 1/3 cup of the parmesan until melted, then taste and season with salt and pepper as needed. Stir in the cooked chicken, then add the pasta and gently toss to combine. Sprinkle with the remaining parmesan cheese, then serve.