Parmesan Chicken Florentine and Broccoli Pasta.
Ingredients
- 6 chicken cutlets or 8 chicken tenders
- 1 cup panko style bread crumbs
- 2 cups grated parmesan
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3 ounces thinly sliced prosciutto
- 3 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 3 cloves garlic, chopped
- chili flakes
- kosher salt and black pepper
- 1 pound short cut pasta
- 2 cups roughly chopped broccoli
- 1 1/2 cups fresh basil, chopped
- 3/4 cup heavy cream
- 2 ounces cream cheese, at room temperature
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Instructions
- 1. Combine the bread crumbs, 3/4 cup parmesan, and the onion and garlic powder in a shallow bowl. Dredge both sides of the chicken through the bread crumbs, pressing to adhere.
- 2. Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet and place on a plate.
- 3. In the same skillet, add 1 tablespoon of olive oil and the chicken. Sear on both sides until golden and cooked though, 5-8 minutes per side.
- 4. Meanwhile, make the pasta. In a large pot set over medium heat, melt together the butter, garlic, and a pinch of chili flakes. Cook 2-3 minutes until the garlic is fragrant. Pour in 4 cups of water and bring to a boil over high heat. Add 1 teaspoon salt, the pasta, and the broccoli. Cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the cream, and cream cheese and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more.
- 5. Stir in the parmesan until melted and creamy. Remove from the heat. Stir in the basil and season with salt and pepper.
- 6. Divide the pasta between plates and top with chicken, prosciutto, and basil. Enjoy!
Source
Original recipe: View Original
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