Do you grow your own herbs? I just planted a small herb garden in a container on my back patio, and I can’t wait to see how it does in the ridiculous Arizona heat this summer! So far, the basil plant is doing quite while, so I decided it was time to to trim it up and put it to good use in this delicious Chicken with Basil Cream on Angel Hair Pasta…..
Okay, I’m still not completely sold on the name, but the results were impressive. If you’re looking at the image and wondering where the “creamy” is hiding, mine was made with unsweetened cashew milk instead of heavy cream. Coconut milk in a can would have been a much better substitute, but sadly I have developed an allergy to coconut….so my pasta is on the thin side of creamy. 😉
I do not like thick pieces of chicken, so I like to pound them until they are even between two sheets of plastic wrap. Feel free to leave out this step if you wish. 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…..
I chopped my prosciutto into fairly large chunks so they wouldn’t completely disappear. 😉
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…..
This is a light pasta dish that is perfect during the summer, and a great way to use up those fresh herbs and tomatoes. Let’s just pretend that my Roma tomato plant produced these gorgeous tomatoes. 😉
- For creamy sauce, use heavy cream.
- For lactose-free, use unsweetened cashew milk or canned coconut milk.
- Any pasta will work, I was just in the mood for angel hair.
- If you can’t find prosciutto, substitute 3 to 4 slices of thick-cut bacon.
Another fun pasta dish is this Linguine alla Carbonara….
Don’t want chicken… check out this amazing Double Shrimp Pasta…..
Who doesn’t love a classic Chicken Parmesan…..
I’m actually working on another pastas dish this week with anchovies and grated tomatoes….this should be interesting, LOL
Chicken with Basil Cream on Angel Hair Pasta
|Prep time||10 minutes|
|Cook time||35 minutes|
|Total time||45 minutes|
|Meal type||Main Course|
- 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)
|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.,|
This recipe will be partying at these link parties!