Prosciutto Chicken with Red Pepper Cream
- Yield: servings
- 8-- thin cut chicken breasts
- 8large thin slices of prosciutto
- 1box of penne pasta
- 1pint heavy cream
- 6-- 8 tablespoons dried red bell pepper flakes
- 1/2-- sick of butter
- 1small sweet onion
- 4small garlic cloves
- 1tablespoon of all purpose flour
- Olive oil for seasoning and searing
- garlic sea salt and pepper to taste
- goat cheese for and whole red peppers for garnish
Begin by heating about 3 tablespoons oil on medium high. While oil is heating, season chicken with garlic sea salt and pepper. Wrap each seasoned breast with a large thin sheet of prosciutto. When oil is fully heated, so that it will sizzle when chicken is put into the pan, place four chicken breasts into pan at a time and cook until prosciutto is crispy and chicken is tender and done.
While chicken is cooking, In a frying pan saute ( with butter) 1 chopped sweet onion and 4 small finely chopped garlic cloves until both are tender and onions are transparent. Add one tablespoon flour and stir and cook together for about 2-3 minutes. Slowly add one pint of heavy cream. When the cream and the flour mixture comes together and is well heated add all red pepper flakes and cook for about 20 minutes on low heat stiring every couple minutes.
While sauce is simmering cook penne pasta in well salted water until pasta is tender. Drain and set aside.
Once sauce is complete pour out of pan into a blender for food processor and puree.
(Optional: cut 8 bell peppers so that the tops are intact and thick. Put onto roasting pan and cook cook for about 20 minutes at 350 degrees. These will be used to garnish the dish)
To plate: Put 1-2 cups penne pasta on a plate with a generous amount of sauce. Top with one chicken breast. Put about 2 tablespoons of Goat cheese and one roasted bell pepper top for garnish.
Enjoy a perfect delicious meal!