My son, Hungry Husband Jr., loves to cook. We are always talking recipes and texting each other pictures of what we’re cooking. Last week he told me about this recipe he tried from epicurious.com and it sounded sooo good, I couldn’t wait to try it myself. I added some chicken tenders to make it more appealing to Hungry Husband who isn’t a big pasta fan.
The orange flavor is perfect for a springtime meal.
Even the ingredients look good untouched! This recipe features simple ingredients, boneless chicken, prosciutto, Parmesan, noodles, an orange, butter & cream. The key here is to getting the ingredients organized, then when you begin cooking, it is just a matter of following the order.
First zest the orange. Tip: get a good zester! you’ll thank me! Fresh zest makes a huge difference in all kinds of dishes.
Juice the orange and set aside.
Cook the pasta until just done. Reserve 1/4 cup of the pasta water before draining.
Saute chicken tenders in butter in a skillet over medium high heat about 3 minutes. Turn and add prosciutto and continue cooking about 3 minutes until chicken is done.
Add cream, orange juice, pasta water and 1/2 of zest.
Add pasta and stir gently. Cook 1 minute to let pasta marry with the sauce. Season with salt & pepper add cheese and stir to melt. Plate and garnish with remaining zest.
The fresh orange flavor makes this dish so flavorful and bright. To prepare the pictured artichoke and sauce click here.
Here’s the recipe, adapted from epicurious.com
PASTA with CHICKEN, PROSCIUTTO & ORANGE
Ingredients
- 12 ounces egg tagliatelle or fettuccine preferably fresh
- 2 tablespoons 1/4 stickunsalted butter
- 3 chicken tenders
- 2 ounces thinly sliced prosciutto torn into 1″ pieces
- Zest and juice of 1 orange
- 1/2 cup heavy whipping cream
- Freshly ground black pepper
- 1/4 cup finely grated Parmesan
Instructions
- Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, about 2 minutes for fresh pasta, longer for dried. Drain, reserving 1/4 cup pasta water.
- Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat.
- Saute chicken 2-3 minutes, turn and add prosciutto; sauté until browned, about 3 more minutes.
- Add reserved pasta water, orange juice, half of zest, and cream; bring to a boil.
- Add pasta; cook, stirring, until sauce coats pasta and pasta is al dente, about 1 minute.
- Season with salt and pepper.
- Stir in cheese and divide among warm bowls.
- Makes 2 really big servings or 4 regular servings
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