Chicken Bellagio
Description
Make everyone's belly happy with this flavorful, rich, yummy and elegant dish. It's almost like eating in a fine Italian restaurant, it's so perfect.
Ingredients
1/2 t-3/4 c. pesto, divided
1 lb. boneless, skinless chicken breasts
2 egg whites
2 T. lemon juice
1 t. dry oregano
1/3 c. pine nuts
1 c. flour
1/2 t. salt
1/4 t. freshly ground black pepper
2–3 T. butter
2–3 T. extra virgin olive oil
16 oz. linguini pasta
1/4 c. finely minced shallots
2 cloves garlic, minced
10 shaved slices Prosciutto, cut into 1 inch pieces
1 T. finely chopped fresh flat leaf parsley
2 c. heavy cream
1/2 c. grated Parmesan Reggiano, divided
1 c. arugula
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Cut chicken into 1” x 2” long strips.
Mix egg whites, lemon juice, oregano and 2 T. pesto; stir to combine; transfer to a quart zippered seal bag with chicken strips; marinate for 30 minutes.
Toast the pine nuts in a small skillet over medium heat for about 5 minutes until lightly browned. DON'T overcook.
On a plate, stir together the flour, salt and pepper. Dip the marinated chicken in the flour to coat on both sides.
In a 14 inch sauté pan, heat 2 T. butter and 2 T. oil over medium-high heat until hot and frothy. Add chicken in single layer; cook on both sides for 2-3 minutes, or just until cooked through. Cook in two or three batches adding another T. of butter and oil, as needed. Transfer to a platter; cover to keep warm.
Cook pasta according to package directions; drain; set aside.
In the pan over medium heat, sauté the shallots about 1-2 minutes until translucent. Add garlic; cook for 30 seconds. Add chopped prosciutto, parsley and toasted pine nuts; cook for 1 minute.
Add cream and 3 T. pesto; add salt and pepper if needed; stir. Stir in 1/3 c. Parmesan cheese until melted into the sauce. Save the remaining sauce for serving.
Add the chicken to the sauce; gently stir to combine.
To serve, add pasta, chicken and sauce directly onto individual serving plates, then top each with Parmesan and arugula.
Or, if wanting to serve on a platter, mix 2-3 T. pesto with the cooked linguini; place on a serving platter. Top with the chicken and cream mixture. Sprinkle on the remaining Parmesan cheese; top with the arugula.
6-8 servings.