Palermo Prosciutto & Chicken Fusilli
with Gluten-Free Fresh Pasta, Peas & Parmesan
- Milk
- Eggs
- Wheat
A little inspiration from Palermo, Italy, is what sets this penne above and beyond. That, and the combo of not one but two of our favorite meats! Prepare yourself for this Italian feast: al dente penne, cream sauce, peas, crispy prosciutto, tender chicken, and sprinkles of all the best garnishes—we’re talking lemon zest, parsley, and chili flakes. Plus, you get a block of Parm to freshly grate over your pasta. No flight to Italy required!
Ingredients
½ tablespoon
Fry Seasoning
4 ounce
Peas
2 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
ounce
Penne Pasta
(Contains: Wheat)
1 clove
Garlic
1 unit
Parmesan Cheese Block
(Contains: Milk)
12 ounce
Chicken Cutlets
2 ounce
Prosciutto
1 teaspoon
Chili Flakes
¼ ounce
Parsley
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Peel and mince or grate garlic. Pick parsley leaves from stems; roughly chop leaves. Zest and quarter lemon.
Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ½ cup pasta cooking water, then drain.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add prosciutto slices in a single layer; sear until browned and crispy, 2-3 minutes per side. TIP: If prosciutto starts to crisp too quickly, reduce heat to medium.
Turn off heat; transfer prosciutto to a paper-towel-lined plate. Reserve oil in pan (you’ll use it to cook the chicken in the next step).
Pat chicken* dry with paper towels and season all over with half the Fry Seasoning (all for 4 servings), salt, and pepper.
Heat pan with reserved oil over medium-high heat. (TIP: Add an additional drizzle of oil if pan seems dry.) Add chicken and cook until browned and cooked through, 3-5 minutes per side.
Turn off heat; transfer chicken to a cutting board to rest. Wipe out pan.
Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for chicken over medium-high heat.
Add garlic; cook, stirring occasionally, until fragrant, 30 seconds.
Add cream sauce base, cream cheese, a big pinch of salt, and pepper. Cook, stirring, until combined, 2-3 minutes more.
Add drained penne and peas. Cook, stirring, until peas are warmed through and sauce has thickened slightly, 1-2 minutes. TIP: If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.
Stir in half the parsley, a big squeeze of lemon juice, and a pinch of chili flakes if desired.
Slice chicken crosswise.
Divide pasta between bowls. Top with chicken. Crumble prosciutto over top. TIP: Crumble half the prosciutto over top and garnish with the remaining larger pieces.
Grate Parmesan over pasta. Sprinkle with lemon zest, remaining parsley, and a pinch of chili flakes to taste. Serve with any remaining lemon wedges on the side.
