Bucatini with Chicken, Poblano & Prosciutto

Bucatini with Chicken, Poblano & Prosciutto

adapted from epicurious.com

We were in need of a splurge day. This is one of our favorite paste recipes.

You will have extra garlic oil and cooked garlic. Reserve for another recipe.

Makes 2 servings                        13 WW Blue points / serving

1/4 cup olive oil

1/4 cup minced garlic

6 ounces bucatini, cooked according to package directions

3/4 lb. boneless, skinless, chicken breast, cut into bite size pieces

1 poblano chile, cut into matchstick size pieces

1 medium tomato, seeded and diced

1/4 cup thinly sliced basil

2 ounces prosciutto, chopped

Salt & Freshly ground pepper, to taste

2 tsp grated Parmesan cheese

1. Heat the olive oil in a small skillet over medium heat.
2. Add the garlic and saute until lightly browned, about 5 minutes.
3. Strain into a small container. Reserve the garlic oil and the garlic.
4. Saute the chicken in a tablespoon of the reserved oil for about 5 minutes.
5. Add the poblano, tomatoes 2 Tbsp basil and 1 Tbsp cooked garlic and saute until chicken is cooked through and poblanos are tender crisp.
6. Add the pasta and prosciutto and toss to coat. Season with salt and pepper to taste.
7. Serve and top each serving with a Tbsp of basil, a tsp each of the remaining garlic and Parmesan cheese.

Enjoy!