Prosciutto Chicken & Gluten-Free Fusilli
with Fresh Pasta, Creamy Pea Sauce, Caprese Salad & Garlic Bread
- Milk
- Eggs
- Wheat
In this trattoria-style dinner, creamy penne pasta is tossed with fresh sweet peas, garlic, and a rich cheese sauce. It’s topped with tender pan-seared chicken and crispy crumbled prosciutto. The dish is garnished with lemon zest and parsley for fresh brightness. Serve it alongside warm toasted garlic bread and a vibrant caprese salad with alternating layers of fresh mozzarella and tomato slices drizzled with pesto, balsamic glaze, and olive oil.
Ingredients
4 tablespoon
Pesto
(Contains: Milk)
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)
2 clove
Garlic
3 tablespoon
Parmesan Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
2 unit
Tomato
2 ounce
Prosciutto
¼ ounce
Parsley
10 teaspoon
Balsamic Glaze
1 unit
Garlic Butter Baguette
(Contains: Milk, Wheat)
4 ounce
Fresh Mozzarella
(Contains: Milk)
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 400 degrees. 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. Slice tomatoes into ¼-inch-thick rounds. Slice mozzarella into ¼-inch-thick rounds.
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.
While pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add prosciutto 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.
Pat chicken* dry with paper towels; 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 another drizzle of oil if needed.) Add chicken; cook until browned and cooked through, 4-6 minutes per side.
Turn off heat; transfer chicken to a cutting board to rest. Wipe out pan.
While chicken cooks, place garlic butter baguette on a lightly oiled baking sheet.
Bake on middle rack until golden brown, 9-11 minutes.
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, until fragrant, 30 seconds. Add cream sauce base, cream cheese, salt, and pepper. Cook, stirring, until smooth, 2-3 minutes.
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.
Turn off heat; stir in half the parsley and a big squeeze of lemon juice.
Stir in half the parsley and a big squeeze of lemon juice.
On a serving plate, arrange tomatoes and mozzarella in alternating, overlapping layers. Drizzle with olive oil; season with salt and pepper. Drizzle with pesto and balsamic glaze to taste.
Slice chicken crosswise.
Slice garlic bread.
Divide pasta between bowls. Top with chicken. Crumble prosciutto over top. Sprinkle with lemon zest, Parmesan, and remaining parsley. Serve with garlic bread, caprese salad, and remaining lemon wedges on the side.
Stir in half the parsley and a big squeeze of lemon juice.
