Tomato Basil Pasta with Chicken Prosciutto

WEB EXTRA! The Rachael Way: A recipe by “So You Think You Can Cook?!” winner Jenn Thomas of Cuyahoga Falls. Read our February 2008 issue Q&A with her here.
Jenn’s Notes: This is something I just came up with literally tonight when I was cleaning my refrigerator out. It is so easy and so good. I have been eating it cold from the bowl all night long!! This meal is simple but hits with a huge POW!!! You will love it!!

4 boneless, skinless chicken breast cut into strips
Prosciutto cut into thin slices

Put chicken strips on a lined baking sheet and coat with a thin layer of EVOO, S&P. Roast in oven at 375 degrees for 10-15 min. Remove and set aside until cool enough to touch. Take each strip and wrap prosciutto around, set aside on cool plate.

One box whole-wheat mini shells
1 package fresh basil rolled and thinly sliced
4 whole tomatoes thinly sliced
Salt and pepper
Zest of one lemon
3 palms of Parmesan cheese

Boil pasta and strain (do not run water over, we want it hot and starchy), place in large bowl. Immediately and generously drizzle with EVOO. Add S&P, Parmesan cheese, tomatoes and basil. Toss together. You will notice the cheese melting into the pasta. Lay chicken prosciutto on top and serve warm.


Share this story: