prosciutto, butter, sage pasta

Serves 4
Pasta: 16 ounce package of pasta, 6 quarts of boiled water, 1 tsp salt Prep: Boil Pasta in water per package instructions (7-9 min). Drain and set pasta aside.
Sauce: 1/2 white onion (finely diced), 2 Tbsp crushed garlic, 2 Tbsp olive oil, 1 Tbsp scotch (or whiskey or rum) Prep: Saute the above mentioned ingredients on medium heat for 6 minutes.
1 Tbsp flour, 1/4 cup butter, 3/4 LB of diced chicken breast
Add flour and butter to saute pan (to make a roux in corner of pan) and mix together about 2 minutes. Add chicken to saute pan for a couple minutes on each side to brown.
2 Tbsp fresh, whole sage leaves(about 8 leaves), 1 cup diced asparagus, 1/2 cup white wine, 1/2 cup cream or milk, 1/2 tsp ground cumin, 1/2 tsp salt, 1/2 tsp pepper
Add the above mentioned ingredients to saute pan and stir. Let liquids reduce on medium to high heat for about 6 minutes (stir a few times).
1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, 3 ounces thinly sliced prosciutto, 1/2 tsp fresh lemon zest, 1/8 cup butter
Reduce heat to low and add the cheeses, prosciutto, lemon zest and additional butter. Stir all ingredients together and let simmer for an additional 5-7 min. Pour sauce over pasta and serve! Recommend a nice glass of chardonnay.

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