You are here: Home » Recipes » Chicken Prosciutto & Fig Mac Chicken Prosciutto & Fig Mac Yield 8 servings PrintEmail Ingredients 8 ounces farfalle pasta2 cloves garlic, finely minced5 tablespoons unsalted butter4 tablespoons flour1/2 teaspoon salt1/8 teaspoon freshly ground black pepper2 cups milk1 cup heavy cream2 1/2 cups shredded Italian cheese blend (e.g., mozzarella, parmesan, provolone)1/2 cup blue cheese, crumbled3 cups shredded rotisserie chicken4 ounces prosciutto (preferably smoked, AKA speck), thinly sliced and chopped1 cup dried mission figs, chopped1/2 cup fresh bread crumbs from rustic Italian bread1 tablespoon good quality extra virgin olive oil Instructions Preheat oven to 350 degrees Fahrenheit. Using non-stick cooking spray, grease a 2-quart baking dish. Fill a large pot 1/2 way with water and bring to a boil. Add pasta and cook 2-3 minutes less than the package suggests. Drain. In a large pot over low heat, melt 4 tablespoons butter. Add flour and stir to combine. Cook, stirring constantly for 3 minutes. Increase the heat to medium, add in salt and pepper, and, with a wire whisk, gradually add the milk and cream. Bring to a boil while continuously stirring. Reduce heat, and then simmer for 1 minute. Stir 2 cups Italian Cheese Blend and blue cheese until melted and smooth. Add chicken, prosciutto, figs, and cooked pasta. Stir to combine. Pour into greased casserole dish. In a small bowl, combine 1 tablespoon butter, bread crumbs, and the remaining 1/2 cup Italian cheese blend. Stir until well combined. Sprinkle on top of pasta. Bake for 25 minutes, or until the cheese has begun to bubble and the top starts to become golden brown. Drizzle with good quality olive oil. Makes 8 servings.