Pasta with chicken and proscuitto

2 large skinned and boned chicken breasts

6 oz. of sliced proscuitto

2 c chopped tomatoes - cherry, grape, whole tomatoes - just make sure they're chopped into bite-size pieces

1/2 c fresh basil rolled and julienne sliced

1 lemon

2 cloves of garlic, chopped

2/3 - 1 c of parmesan cheese

gemelli pasta

salt and pepper to taste

olive oil

1. Lightly salt and pepper the chicken breasts and chop into bite-size pieces. Place in a bowl. Add the zest and juice from 1 lemon and set aside.

2. Chop the proscuitto into bite size pieces and set aside

3. In a large mixing bowl, place the chopped tomatoes. Layer the basil over the tomatoes and splash a couple tablespoons of olive oil over all. Layer about 1/3 - 1/2 c of parmesan cheese over tomatoes and basil. Cover and set aside.

4. Cook gemelli pasta in salted, boiling water.

5. Add a couple tablespoons of olive oil to a saute pan and add chopped garlic. Allow garlic to cook for a few minutes in the oil before adding chicken/lemon mixture. Cook chicken until done and most of the liquid has evaporated. Pour cooked chicken over parmesan in bowl; re-cover and set aside. Wipe out saute pan, add a little more olive oil and cook proscuitto for a few minutes. Pour proscuitto over chicken in bowl; re-cover and set aside.

6. Drain pasta and return to cooking pot. Add a few tablespoons of olive oil and remaining parmesan cheese. Mix well. Add pasta mixture to chicken proscuitto mixture and combine. Serve hot!

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