Chicken Zucchini And Prosciutto Recipes
ITALIAN CHICKEN AND PROSCIUTTO PASTA SKILLET
This Italian Chicken and Prosciutto Pasta Skillet recipe is true comfort food! It absorbs all the wonderful flavors in the dish.
Provided by Neli Howard | Delicious Meets Healthy
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Season chicken breasts on both sides with garlic powder, paprika, salt, pepper and Italian seasoning. Slice chicken breasts in about 1/2" strips. Add the olive oil in a large skillet and cook chicken slices over medium heat for about 10 minutes, turning halfway through, or until they are cooked through and no longer pink in center. Set aside on a plate.
- While chicken is cooking, cook penne pasta according to package instructions.
- Sautee onion, garlic, and peppers in the skillet over medium-high heat (about 5 minutes). Season with salt and pepper to taste. Add sliced zucchini and cook for couple more minutes, until zucchini is tender.
- Pour chicken broth and tomato sauce to the skillet and stir well.
- Add cooked pasta, chicken and prosciutto to the vegetable mixture in the skillet, and stir.
- Serve warm and garnish with parsley or basil.
Nutrition Facts : ServingSize 294 g, Calories 361 kcal, Carbohydrate 20.2 g, Protein 37.4 g, Fat 14.2 g, SaturatedFat 3.2 g, Cholesterol 117 mg, Sodium 581 mg, Fiber 2.4 g, Sugar 5 g, UnsaturatedFat 11 g
CHICKEN, ZUCCHINI, AND PROSCIUTTO
Make and share this Chicken, Zucchini, and Prosciutto recipe from Food.com.
Provided by dicentra
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F
- Rinse the chicken and pat it dry with paper towels. Season the chicken with 1/4 teaspoon each of the salt and pepper.
- Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.
- Transfer to oven and roast for 8 minutes.
- Meanwhile, in a second skillet, over medium heat, heat the remaining oil.
- Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.
- Add the zucchini, garlic, and the remaining salt and pepper and cook until tender, about 3 minutes.
- Transfer the prosciutto, zucchini, and garlic to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among plates.
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- Meanwhile heat 1 tbsp of the olive oil in a large skillet over medium-high heat. Add the prosciutto and cook for about 2 minutes or until crisp. Remove the prosciutto from the skillet and set aside.
- Add the remaining 1 tbsp of olive oil to the skillet, chopped onion, garlic and red pepper flakes and stir. Cook for about 3 minutes or until the onion is tender.
- Add the zucchini to the skillet and cook for 2 minutes then add the tomatoes. Season with salt and pepper and cook for 2 more minutes then remove from the heat.
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- First, you need to slice the zucchini/courgette as thin as you can (don't worry if the strips aren't perfect). Rub them in a little olive oil then place them on a hot griddle pan until soft and slightly charred on each side, set them aside to cool.
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- In a large skillet with high sides, add about 2 tsp of oil, preheat it over medium high heat, add the prosciutto and cook it for just about a minute to firm it up a bit, remove to a plate and set aside.
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