Prosciutto Chicken & Roasted Artichokes
with Creamy Burst Tomato Penne & Spicy Breadcrumbs
Elegant and flavorful, prosciutto-wrapped chicken cutlets make any night a special occasion. Here, we roast them along with tender artichoke hearts and serve it all over penne pasta tossed in a creamy sauce with blistered grape tomatoes. A shower of spicy herbed breadcrumbs adds the final layer of crunch to this restaurant-inspired dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Artichoke hearts
¼ ounce
Parsley
4 ounce
Grape Tomatoes
10 ounce
Chicken Cutlets
2 ounce
Prosciutto
6 ounce
Penne Pasta
(Contains Wheat)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 teaspoon
Chili Flakes
4 ounce
Cream Sauce Base
(Contains Milk)
1 teaspoon
Garlic Powder
Not included in your delivery
1 tablespoon
Cooking Oil
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Pat artichoke hearts dry with paper towels; halve crosswise. Roughly chop parsley. Halve grape tomatoes lengthwise.
• Pat chicken* dry with paper towels. • Lay two slices of prosciutto beside one another on a work surface. Tightly roll up prosciutto around chicken. Repeat with remaining prosciutto and chicken. • Once water is boiling, add penne. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain.
• Heat a drizzle of oil in a large pan over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side. Turn off heat; transfer to one side of a baking sheet. Wipe out pan. • Add artichoke hearts to empty side of sheet and toss with a drizzle of oil. • Roast on top rack until chicken is cooked through and artichokes are browned and slightly crispy, 15-18 minutes. Transfer chicken to a cutting board.
• Meanwhile, heat a drizzle of olive oil in pan used for chicken over medium heat. Add breadcrumbs and a pinch of salt and pepper. Cook, stirring constantly, until golden brown, 2-3 minutes. • Turn off heat; transfer to a small bowl. Stir in parsley and as many chili flakes as you like. Wipe out pan.
• Once chicken and artichokes have roasted 10 minutes, heat a drizzle of oil in pan used for breadcrumbs over medium-high heat. Add tomatoes and cook, undisturbed, until browned and beginning to burst, 2-3 minutes. • Reduce heat to low. Stir in cream sauce base, garlic powder, drained penne, and 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4 servings). Bring to a low simmer and cook, stirring constantly, until pasta is evenly coated in sauce, 1-2 minutes. (If needed, stir in more reserved pasta cooking water a splash at a time.) • Taste and season with salt and pepper if desired.
• Slice chicken crosswise. • Divide pasta between shallow bowls; sprinkle with spicy breadcrumbs. Top with chicken and artichokes and serve.
Chicken is fully cooked when internal temperature reaches 165°.
