Linguine With Chicken, Garlic and Basil

By mschweickert

This dish is rather spicy with 2 poblano chilies, so if you don't like spicy, halve the peppers. From the Presidio Grill in Tucsan, AZ.

Ingredients

• 1/4 cup olive oil
• 1 tablespoon olive oil
• 4 tablespoons garlic, minced
• 3/4 lb linguine
• 1 1/2 lbs boneless skinless chicken breasts, cut in strips
• 2 poblano peppers, seeded, julienned
• 3 plum tomatoes, seeded and diced
• 1/2 cup fresh basil, thinly sliced
• 4 ounces prosciutto, chopped
• 2 tablespoons butter
• 1 cup parmesan cheese, grated, divided

Details

Servings 1
Preparation time 25mins
Cooking time 25mins
Adapted from food.com

Preparation

Step 1

1 Heat 1/4 cup oil in heavy small skillet over medium heat. 2 Add garlic and saute until light golden brown, about 6 minutes. 3 Strain oil into glass measuring cup; reserve garlic. 4 Add enough oil to measuring cup to measure 1/4 cup. 5 Set aside. 6 Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. 7 Meanwhile, heat reserved oil in heavy large skillet over medium-high heat. 8 Add chicken and saute 5 minutes. 9 Add poblanos and saute 2 minutes. 10 Add tomatoes, 1/4 cup basil, prosciutto and 2 tablespoons cooked garlic and saute until chicken is cooked through, about 1 minute. 11 Remove from heat. 12 Add butter and stir just until melted. 13 Drain linguine and place in large bowl. 14 Add chicken mixture and 1/2 cup Parmesan; toss to coat. 15 Season with salt and pepper. 16 Sprinkle with remaining 1/4 cup basil and 2 tablespoons cooked garlic. 17 Serve with remaining Parmesan.