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

Steps

1. Cut chicken into 1” x 2” long strips.
2. 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.
3. Toast the pine nuts in a small skillet over medium heat for about 5 minutes until lightly browned. DON'T overcook.