Friday, March 23, 2012

Pasta Rosa

This is a dish that both children and adults will love. It is hearty and creamy and yummy, and the prosciutto complements the dish perfectly.  This has been a family favorite in Claire's house for many years.  Serve with a big salad and a side of stir-fried broccoli.

1 T olive oil
2 cloves garlic
2 cans tomato sauce, 15 oz each
1 tsp chicken soup base or 1 boullion cube
2 T dried basil
1/2 tsp oregano
1/8 tsp red pepper flakes
salt and pepper to taste
2-3 chicken breasts, sliced
4-8 mushrooms, finely diced
1 carrot, microplaned (leave out if you don't have a microplane)
10 oz. cooking cream cheese
1/2 c half and half
1 x 16 oz. box cavatappi pasta (large and twisty)
handful of fresh basil leaves, chopped
8-12 small broccoli florets, chopped
prosciutto, diced (the more the better!)

Saute garlic in olive oil in a large stockpot, 1-2 minutes, being careful not to burn.  Add tomatoes, chicken soup base, basil, oregano, and pepper flakes.  Bring to a simmer and add finely diced chicken. Add mushrooms and carrots and simmer for 15 minutes.  Once the chicken is cooked all the way through, turn off the heat and add cooking cream cheese, half and half, and fresh basil.

In the meantime, boil water for pasta and cook pasta according to instructions.  When there are about 3 minutes left, add the broccoli florets to the boiling water. Cook until pasta is al dente, and strain.  Toast or broil prosciutto in a single layer on a cookie sheet until crispy. In a large mixing bowl, toss the pasta with the sauce.  Once mixed well, pour into a serving dish and sprinkle prosciutto and parmesan cheese over the top.

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