Palermo Prosciutto & Chicken Penne

🥘 Ingredients

• Fry seasoning
  1 tbsp
• Parmesan cheese
  ½ cup
• black pepper
• butter
  4 tbsp
• chicken cutlets
  20 oz
• chili flakes
  1 tsp
• cream cheese
  4 tbsp
• cream sauce base
  8 oz
• garlic
  2 clove
• lemon
  1 unit
• olive oil
  1 tsp
• parsley
  ¼ ounce
• peas
  7 oz
• penne pasta
  12 oz
• prosciutto
  4 oz
• salt

🍳 Cookware

• large pot
• strainer
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Peel and mince or grate garlic . Pick parsley leaves from stems and roughly chop the leaves. Zest and quarter lemon .

   garlic: 2 clove, parsley: ¼ ounce, lemon: 1 unit
2. 

   2

   Once the water is boiling, add penne pasta to the pot. Cook, stirring occasionally, until al dente, ⏱️ 9-11 minutes . Reserve ½ cup pasta cooking water, then drain with a strainer .

   penne pasta: 12 oz
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add prosciutto slices in a single layer and sear until browned and crispy, ⏱️ 2-3 minutes per side. If the prosciutto becomes too crispy, reduce the heat to medium. Turn off the heat, transfer the prosciutto to a paper-towel-lined plate, and reserve the oil in the pan for cooking the chicken.

   olive oil: 1 tsp, prosciutto: 4 oz
4. 

   4

   Pat chicken cutlets dry with paper towels and season all over with salt , black pepper , and half of the Fry seasoning (use all if cooking for 4 servings). Heat the pan with the reserved oil over medium-high heat, adding a little more oil if needed. Add the chicken and cook until browned and cooked through, ⏱️ 3-5 minutes per side. Turn off the heat, move the chicken to a cutting board to rest, and wipe out the pan.

   chicken cutlets: 20 oz, salt, black pepper, Fry seasoning: 1 tbsp
5. 

   5

   Heat butter in the pan used for the chicken over medium-high heat. Add the garlic and cook until fragrant, ⏱️ 30 seconds . Add cream sauce base , cream cheese , a big pinch of salt, and black pepper . Cook, stirring, until it comes together, ⏱️ 2-3 minutes . Add the drained penne and peas (add any remaining frozen or thawed peas), and cook, stirring, until the peas are warmed through and the sauce slightly thickens, ⏱️ 1-2 minutes more. If needed, add reserved pasta water a splash at a time until the sauce coats the pasta. Stir in half the remaining parsley, a big squeeze of lemon juice, and a pinch of chili flakes if desired.

   butter: 4 tbsp, cream sauce base: 8 oz, cream cheese: 4 tbsp, black pepper, peas: 7 oz, chili flakes: 1 tsp
6. 

   6

   Slice the chicken crosswise. Divide the pasta among bowls and top with the chicken. Crumble the prosciutto over the top, serving larger prosciutto pieces if you prefer. Sprinkle with lemon zest, Parmesan cheese , the remaining parsley, and a pinch of chili flakes to taste. Serve with remaining lemon wedges on the side.

   Parmesan cheese: ½ cup