Poulet Marengo (Chicken Marengo)
Chicken Pesto with Prosciutto
2014-12-04 23:32:17
Serves 6
A delicious rich pesto sauce over chicken
Nutrition Facts
Serving Size
295g
Servings
6
Amount Per Serving
Calories 1061
Calories from Fat 781
% Daily Value *
Total Fat 89g
136%
Saturated Fat 33g
164%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 42g
Cholesterol 215mg
72%
Sodium 849mg
35%
Total Carbohydrates 29g
10%
Dietary Fiber 2g
7%
Sugars 2g
Protein 38g
Vitamin A
33%
Vitamin C
8%
Calcium
19%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 pkg. linguini pasta
- 3/4 cup pesto, divided
- 1 lb. boneless, skinless chicken breasts
- 2 egg whites
- 3 tablespoons lemon juice
- 1 1/2 teaspoons oregano
- 1 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1/4 cup shallots, minced
- 3 cloves garlic, minced
- 10-12 slices Prosciutto, cut into pieces
- 1 tablespoon finely chopped fresh flat leaf parsley
- 1/4 cup pine nuts
- 2 cups heavy cream
- 1/2 cup grated Parmesan, divided
- 1 cup arugula
Instructions
- Prepare pasta according to package directions.
- In a medium size bowl, mix egg whites, lemon juice, oregano, and 2 tablespoons of pesto, stir to combine. Place chicken in pesto ingredients and marinade for at least 30 minutes. In a small frying pan over medium heat, toast pine nuts until lightly browned. Do not overcook.
- In a medium shallow bowl mix the flour, salt and pepper. Dip the marinated chicken in the flour mixture and coat both sides. In a large sauté pan, heat 3 tablespoons of butter and 2 tablespoons olive oil over medium-high heat, until hot and frothy. Add the chicken and cook on both sides for 3-4 minutes, or until cooked through and golden brown. Adding more butter and olive oil as needed.
- Remove from sauté pan. In the same pan over medium heat, sauté the shallots until translucent about 2 minutes. Add garlic and cook for 30 seconds. Add chopped Prosciutto, parsley and toasted pine nuts and cook for 1 minute more. Add cream and 3 tablespoons of the pesto. Add salt and pepper to taste and stir to combine. Stir in 1/3 cup Parmesan cheese until melted into the sauce. Save the rest for serving. Add the cooked chicken into the sauce and gently mix to combine.
- To serve, mix 2 to 3 tablespoons of pesto into the cooked pasta, toss to combine. Place pasta on serving platter. Top with the chicken and cream mixture. Sprinkle the remaining Parmesan cheese and top with the arugula.
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