Palermo Prosciutto & Chicken Penne

• 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 the 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 salt, pepper, and half the Fry Seasoning (all for 4 servings). • Heat pan with reserved oil over medium-high heat. (TIP: Add an additional drizzle of oil if needed). 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.

• Heat 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, 2-3 minutes more. • Add drained penne and peas. Cook, stirring, until peas are warmed through and sauce has slightly thickened, 1-2 minutes more. 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.