Description

This will definitely become one of your family's favorite dinner meals. The pasta, chicken and sauce can all be made in advance. When it's close to dinner time, throw it all together and bake for about 15 minutes.

Ingredients

• Pasta:
• 1 T. kosher salt
• 1 lb. rigatoni
• Breaded Chicken:
• 1 c. all-purpose flour
• 2 t. kosher salt
• 8-10 turns freshly ground black pepper, divided
• 2 large eggs
• 1 c. seasoned Italian bread crumbs
• 1 c. panko bread crumbs
• 2 t. granulated garlic
• 1 t. onion powder
• 1 t. dried sage
• 1 lb. boneless, skinless chicken breast halves, sliced in half horizontally and cut against the grain into 1 2-inch strips
• 1/4 lb. Parmesan cheese, grated (about 1¼ cups)
• 1/4 lb. aged or regular Provolone cheese, grated (about 1 cup)
• Saged Prosciutto Beurre Blanc:
• 3 T. extra-virgin olive oil
• 16 sage leaves
• 1/4 lb. Prosciutto di Parma, cut crosswise into thick julienne
• 1 large shallot, minced
• 2 T. drained nonpareil capers
• 1/2 c. dry white wine
• freshly squeezed juice of 1 lemon plus and grated
• 1 c. heavy cream
• 3 T. chopped flat-leaf parsley
• 1/2 t. kosher salt
• 5-6 turns freshly ground black pepper
• 1 stick cold unsalted butter, cut into cubes
• 2 T. grated Parmesan cheese
• 1 oz. aged or regular Provolone cheese, grated (about 1/4 cup)
• 3 T. finely sliced basil

Steps

1. Pasta:
2. In a large pot over high heat, bring 1 gallon of salted water to a boil; add rigatoni; stir; cook pasta until al dente, 8 - 10 minutes. Reserve 1 c. of the pasta water; drain; cool; set aside.
3. Chicken: