Palermo Prosciutto & Chicken Penne
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Palermo Prosciutto & Chicken Penne

Palermo Prosciutto & Chicken Penne

with Peas & Parm

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, Parm, parsley, and chili flakes. No flight to Italy required!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 clove


¼ ounce


1 unit


6 ounce

Penne Pasta

(Contains Wheat)

2 ounce


10 ounce

Chicken Cutlets

1 tablespoon

Fry Seasoning

4 ounce

Cream Sauce Base

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

4 ounce


1 teaspoon

Chili Flakes

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories950 kcal
Fat43 g
Saturated Fat22 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber7 g
Protein59 g
Cholesterol215 mg
Sodium1190 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Large Pan
Paper Towel



• 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.

Cook Pasta

• 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.

Cook Prosciutto

• 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).

Cook Chicken

• 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.

Make Sauce

• 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.

Finish & Serve

• 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. • Sprinkle with lemon zest, Parmesan, remaining parsley, and a pinch of chili flakes to taste. Serve with any remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.