Chicken with Basil Cream on Angel Hair Pasta

• Meat

  • 1 1/4 lbs Chicken breasts, boneless skinless
  • 1 3 Ounce package Prosciutto

• Produce

  • 1/2 cup Basil, fresh
  • 4 Large cloves Garlic, fresh
  • 2 Roma tomatoes

• Pasta & Grains

  • 12 oz Angel hair pasta, Cooked

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Dairy

  • 2 cups Heavy cream
  • 1/2 cup Parmesan cheese, grated

Found on cookingwithcurls.com

Description

Ingredients

• 1/4 cup extra virgin olive oil
• 1 1/4 Pounds boneless, skinless chicken breasts
• 1/2 teaspoon freshly ground black pepper
• 3 Ounce package prosciutto
• 4 Large cloves fresh garlic (minced)
• 2 Cups heavy cream (I used unsweetened cashew milk)
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh basil
• 12 Ounces angel hair pasta (cooked)
• 2 Roma tomatoes (chopped)

Directions

• Place chicken breasts between two sheets of plastic wrap, and pound until even thickness. Sprinkle with pepper and set aside.
• Heat olive oil in a large skillet over medium heat.
• Add chicken and saute for 10 to 15 minutes on each side until no longer pink inside. Remove from skillet and place on a plate.
• Add prosciutto and garlic to the skillet. Cook for 2 minutes until fragrant.
• Add the cream, Parmesan, and basil. Stir until cheese is melted.
• Slice the chicken into thin strips and place back in the skillet.
• Stir to combine and reduce heat to low. Simmer until chicken is heated through.
• Serve chicken over angel hair pasta, spooning additional sauce over the top.
• Garnish with chopped tomatoes, basil, and grated Parmesan.,