PROSCIUTTO AND ASPARAGUS PASTA
We love prosciutto-wrapped asparagus and this was a great way to stretch the relatively expensive prosciutto. Our whole family loves it.
Provided by Khatche
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; cook asparagus until just tender, 3 to 4 minutes. Remove asparagus with a slotted spoon, keeping water boiling.
- Heat a skillet over medium heat; cook prosciutto in hot skillet until crisp, 2 to 3 minutes. Remove prosciutto from skillet and transfer to a work surface to cool; chop.
- Heat olive oil in a skillet over medium heat; cook and stir green onions until lightly browned, about 5 minutes. Remove skillet from heat; add asparagus.
- Cook linguine in the pot of boiling water until tender yet firm to the bite, about 11 minutes. Drain pasta, reserving 1/4 cup of the pasta water.
- Combine pasta, 1/4 cup pasta water, asparagus, and green onions together in a serving bowl; top with prosciutto.
Nutrition Facts : Calories 358.9 calories, Carbohydrate 60 g, Cholesterol 10.5 mg, Fat 7.9 g, Fiber 5.1 g, Protein 14.6 g, SaturatedFat 2.2 g, Sodium 243.3 mg, Sugar 4.8 g
CREAMY PROSCIUTTO PASTA
I'm always looking for dinners that I can put together quickly. I re-created a favorite pasta dish from an Italian restaurant by using grocery store convenience products. Add crusty bread and a salad for a complete meal. -Christine Ward, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook fettuccine according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in spinach just until wilted. , Stir in Alfredo sauce; cook until heated through, 1-2 minutes, stirring occasionally. Add prosciutto and fettuccine; toss to combine. If desired, top with pepper to serve.
Nutrition Facts : Calories 458 calories, Fat 19g fat (11g saturated fat), Cholesterol 97mg cholesterol, Sodium 1188mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 6g fiber), Protein 24g protein.
PASTA WITH ASPARAGUS AND PROSCIUTTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
- Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.
CREAMY PASTA WITH ASPARAGUS AND PROSCIUTTO
Asparagus and ham are a classic combination. If you like it extra creamy, add some goat cheese. This is a quick dinner we often make during the week. You can use any pasta shape you like.
Provided by Toi
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add asparagus and boil until tender yet firm to the bite, about 4 minutes. Scoop asparagus out of the pot using a slotted spoon, rinse under cold water, and drain.
- Bring water to a boil again. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a large skillet over medium-low heat and cook shallot until soft and translucent, 1 to 2 minutes. Add prosciutto, increase heat to medium, and cook until prosciutto is crisp, 3 to 5 minutes. Pour in white wine and simmer until evaporated. Add cream and season lightly with salt and pepper. Add drained asparagus and bring to a boil.
- Mix cooked spaghetti into the sauce in the skillet. Season with lemon juice. Serve with freshly grated Parmesan cheese.
Nutrition Facts : Calories 734.9 calories, Carbohydrate 54.7 g, Cholesterol 132.1 mg, Fat 45.4 g, Fiber 4.3 g, Protein 18.2 g, SaturatedFat 22.9 g, Sodium 613.4 mg, Sugar 5.2 g
PASTA WITH ASPARAGUS AND CHERRY TOMATOES
This spring pasta dish is loaded with seasonal ingredients, like asparagus, fresh peas and cherry tomatoes.
Provided by Giada De Laurentiis
Categories Main Course
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Add the cooked pasta and 1/2 of the Parmesan to the large saute pan with the vegetables. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
Nutrition Facts : ServingSize 4, Calories 495
CREAMY PASTA WITH ASPARAGUS, PARMESAN, AND CRISPY PROSCIUTTO
Another delicious meal from Cooks Country. Warm and inviting, simple to make and tastes delicious at dinner or forlunch. Simple to make and ingredients are readily available. Times overlap- made in under 30 min
Provided by Chef1MOM-Connie
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring 4 qts water to boil in largepot.(in the meantime) Heat oil in large nonstick skillet over med heat until just smoking. Cook prosciutto until lightly browned and crisp, (5 min) Transfer to paper towel lined plate to reduce fat. Add garlic to pan and cook 30 sec. Stir in cream and lemon juice and simmer until thickened, 3-5 minute.
- Add 1 tbsp salt and pasta to boiling water until just eginning to soften, 8 minute Add asparagus to pot and cook until tender and pasta become al dente (4 min).
- Reserve 1 c cooking water and drain pasta and asparagus, return to pot.
- Add sauce, 1/2 c reserved water, cheese, and basil to pot, toss to combine, add remaining water as needed.
- Season with salt and pepper to taste.
- Sprinkle with crunchy prosciutto.
- Serve. Delicious with crusty warm bread.
Nutrition Facts : Calories 849.3, Fat 38.2, SaturatedFat 21, Cholesterol 114.5, Sodium 619.3, Carbohydrate 94, Fiber 6.1, Sugar 5.2, Protein 33.6
BOW TIES WITH ASPARAGUS AND PROSCIUTTO
For a main course, Jodi Trigg of Toledo, Illinois likes to serve a meal that lets the flavors of prosciutto and asparagus shine. With only five ingredients and a couple of tablespoons of water, Bow Ties with Asparagus and Prosciutto is as easy as it is elegant. "Add a dash of nutmeg for a change of pace," suggests Jodi.More Pasta Dinners »
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions. Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until slightly thickened., Place asparagus and water in a microwave-safe dish. Cover; microwave on high for 3-4 minutes or until crisp-tender. Drain. , Drain pasta and place in a large serving bowl. Add the cream, asparagus, Parmesan cheese and prosciutto; toss to coat.
Nutrition Facts : Calories 573 calories, Fat 29g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 689mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein.
CREAMY PROSCIUTTO PASTA
This is a recipe from my Tastes of Home Quick Cooking book of 2006. It originally calls for a jar of alfredo sauce, but I am not a fan so I used Recipe #260818 (Lower Fat Alfredo Sauce) and changed the servings to 3 to get a perfect amount. The pasta is wonderful and through my searches on zaar I haven't found one just like it. It is even better paired along with a glass of red wine!
Provided by CulinaryExplorer
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Make alfredo sauce according to Recipe #260818 (Lower Fat Alfredo Sauce).
- Cook pasta according to package directions to aldente.
- In large saucepan, saute mushrooms and onions in butter until tender.
- Add spinach and cook until just wilted.
- Fry up prosciutto for a couple of minutes until just barely starting to crisp a little.
- Add prosciutto and vegetables to the sauce, as well as the drained pasta. Toss to coat.
Nutrition Facts : Calories 307.9, Fat 6.2, SaturatedFat 2.7, Cholesterol 61.5, Sodium 93.4, Carbohydrate 51.9, Fiber 4.5, Sugar 3.2, Protein 13.1
PASTA WITH PEAS, ASPARAGUS, BUTTER LETTUCE, AND PROSCIUTTO
Provided by Molly Stevens
Categories Pasta High Fiber Mother's Day Dinner Asparagus Pea Spring Prosciutto Lettuce Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Melt butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and shallot. Sprinkle with coarse salt and pepper. Sauté until tender (do not brown), about 8 minutes. Add wine; increase heat to medium-high and simmer until liquid is reduced to glaze, about 3 minutes. Add broth and bring to simmer; set aside.
- Cook asparagus in large pot of boiling salted water until just tender, 2 to 4 minutes, depending on thickness of asparagus. Using skimmer or slotted spoon, transfer to large bowl of ice water. Return water to boil. Add peas and cook until just tender, about 2 minutes. Using skimmer, transfer to bowl with asparagus. Drain vegetables.
- Return water in pot to boil. Cook pasta until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
- Meanwhile, reheat onion mixture. Add lettuce and stir just until wilted, about 1 minute. Add drained asparagus and peas; stir until heated through.
- Add pasta, 1 cup Parmesan cheese, and parsley to skillet with vegetables; toss, adding reserved pasta cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper.
- Transfer pasta to large shallow bowl. Sprinkle prosciutto over; drizzle with olive oil. Serve, passing more cheese alongside.
FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
- While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
- Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.
CREAMY FETTUCCINE WITH PROSCIUTTO AND ASPARAGUS
Great pasta dish. I like to add garlic, red pepper flakes and sometimes grilled chicken breast slices. From Bon Appetit.
Provided by Vicki Butts (lazyme)
Categories Pasta
Time 30m
Number Of Ingredients 10
Steps:
- 1. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
- 2. Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
- 3. Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.
CREAMY FETTUCCINE WITH PROSCIUTTO, ASPARAGUS, MUSHROOMS, AND PEAS
Categories Milk/Cream Pasta Quick & Easy Parmesan Asparagus Pea Spring Prosciutto Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
- Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
- Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.
More about "creamy pasta with asparagus and prosciutto food"
PENNE WITH ASPARAGUS AND PROSCIUTTO - COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- Cut off the white, woody bottom part of the asparagus spears, then peel the remaining bottom third. Add 1 teaspoon salt to the boiling water, then gently slide in the asparagus. Cook until the asparagus is tender, 5 to 6 minutes, then lift it out and set aside. Save ½ cup of the water the asparagus cooked in.
- While the asparagus is cooking, peel and finely chop the onion. Put the butter in a 12-inch skillet, add the chopped onion, and place over medium-high heat. Sauté until the onion has turned a rich golden color, about 5 minutes.
PROSCIUTTO AND ASPARAGUS PASTA RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (18)Total Time 25 minsEstimated Reading Time 1 minCalories 610 per serving
- Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, garlic, and mushrooms until fragrant, about 2 minutes. Add prosciutto and asparagus and cook until asparagus is bright green, about 2 minutes. Add cream, 1/4 cup cheese, the pepper, and chile flakes. Reduce heat to simmer and cook until sauce has thickened, about 4 minutes.
ASPARAGUS, PROSCIUTTO & PARMESAN PASTA - CO-OP RECIPES
From coop.co.uk
Cuisine ['Italian']Total Time 20 minsCategory ['Dinner']Calories 699 per serving
- 3. While the pasta is cooking, put the asparagus on a roasting tray and nestle the prosciutto around it
- 4. Drizzle with 1 tbsp of the olive oil, then roast until the prosciutto is crisp and the asparagus is tender — about 10 mins
PASTA WITH MUSHROOMS AND PROSCIUTTO RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (70)Estimated Reading Time 5 minsServings 4
- Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
- Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
CREAMY PASTA WITH ASPARAGUS, PARMESAN, AND CRISPY …
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Cuisine ItalianCategory Main Courses, WeeknightServings 4
PROSCIUTTO CAMPANELLE IN MUSTARD CREAM SAUCE - HOME CHEF
From homechef.com
Total Time 40 minsCalories 740 per serving
PROSCIUTTO AND ASPARAGUS PASTA RECIPE | MYRECIPES
From myrecipes.com
4/5 (10)Total Time 25 minsServings 4Calories 610 per serving
- Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, garlic, and mushrooms until fragrant, about 2 minutes. Add prosciutto and asparagus and cook until asparagus is bright green, about 2 minutes. Add cream, 1/4 cup cheese, the pepper, and chile flakes. Reduce heat to simmer and cook until sauce has thickened, about 4 minutes.
PASTA WITH ASPARAGUS, LEMON, AND PROSCIUTTO RECIPE
From myrecipes.com
5/5 (3)Calories 374 per servingServings 4
- While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add asparagus and next 4 ingredients (asparagus through salt). Cover and cook 5 minutes or until tender, stirring occasionally. Stir in prosciutto; cook, uncovered, for 1 minute. Combine asparagus mixture, pasta, and cheese in a large bowl, tossing to coat.
CREAMY CHICKEN AND PROSCIUTTO PASTA - W/ ASPARAGUS
From yummyaddiction.com
5/5 (1)Total Time 35 minsCategory Main CourseCalories 441 per serving
- Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, for about 10-12 minutes until golden brown on each side. Remove to a plate and set aside.
- Cook pasta according to the directions on the package. In the last 5 minutes of cooking, add the asparagus to the water. Drain pasta and asparagus, reserving about 1/4 cup of the pasta water. Cut the asparagus into smaller pieces.
- Heat butter in a large skillet on medium heat. Whisk in flour and cook 1 minute, stirring constantly, add garlic and cook 30 seconds longer, stirring constantly. While whisking, slowly pour in milk then heavy cream. Whisk vigorously to break up clumps. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring mixture to a boil, stirring constantly, then reduce heat to medium-low, add Parmesan cheese and cook, stirring frequently, until cheese has melted. Remove from heat.
- Toss in cooked pasta. If needed, add reserved cooking water if it's too creamy or dry. Add cooked chicken, asparagus and prosciutto and toss to evenly coat. Serve with additional grated Parmesan, if desired.
CREAMY PROSCIUTTO PASTA RECIPE (VIDEO) - TATYANAS EVERYDAY ...
From tatyanaseverydayfood.com
Reviews 4Calories 638 per servingCategory Dinner, Lunch
- Prepare the white sauce first. In a small saucepan, melt the 2 tbsp butter, then whisk in the flour. Cook over medium heat for a few minutes, then begin adding the milk. Add about 1/2 cup at a time, whisking after each addition until the mixture is smooth. Once all the milk is added, season the sauce with a pinch of salt, ground black pepper and optional paprika. Add the mozzarella cheese and whisk until the cheese is melted and completely smooth. Cover the saucepan with a lid and set aside.
- Preheat a large frying pan and add a drizzle of olive oil. Add the shallots and garlic; saute for a few minutes. Next, add the chopped asparagus and peas and cook for a few more minutes. Pour in the lemon white cooking wine; if using regular white wine, add juice from 1/2 lemon. Bring the mixture to a simmer over medium and cook for a few minutes.
- Pour the prepared white cheese sauce into the pan, then add the cooked pasta and sweet peas; toss to coat.
CREAMY ORZO WITH ASPARAGUS AND PROSCIUTTO - SHAPE
From shape.com
Calories 375 per serving
- In a medium-sized covered saucepan, bring broth and 1 cup of water to a boil over high heat. Add orzo, then return to a boil. Reduce heat to low, and simmer uncovered, according to package directions, until al dente (usually about 11 minutes). Drain pasta, and set aside the cooking liquid.
- Meanwhile, heat oil in a medium skillet over medium-high heat until hot, but not smoking. Sauté onion for about 1 minute or until it just begins to soften. Toss in asparagus and sauté for 2 to 3 more minutes. Remove from heat.
- Add in orzo, 1 cup of the reserved cooking liquid, sour cream, prosciutto, pepper, and parsley, and stir until well combined. Divide among 4 bowls. Top with Parmesan and serve.
SPAGHETTI WITH ASPARAGUS, PROSCIUTTO, AND PERFECTLY SEARED ...
From bakerbynature.com
Estimated Reading Time 3 mins
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to pot.
- In a large skillet, melt butter and oil over medium-low heat; add shallot and cook until softened, about 5 minutes. Add asparagus and lemon juice; increase heat to medium; sauté for another 5-6 minutes, or until asparagus becomes tender but still has a good crisp to it. Add garlic, crushed red pepper, and prosciutto; cook another 1-2 minutes. Add cream; bring to a gentle simmer.
- Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add a little reserved pasta water to thin sauce if needed. Top with scallops and additional Parmesan, and serve immediately.
PASTA WITH PEAS AND PROSCIUTTO - CULINARY HILL
From culinaryhill.com
Ratings 4Category Main CourseCuisine AmericanTotal Time 30 mins
- In a large pot, bring 4 quarts water and 1 tablespoon salt to a rapid boil. Add pasta and cook 9 minutes. Add asparagus and peas and cook 3 minutes longer, 12 minutes total. Drain and do not rinse.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add prosciutto and cook until crisp, about 3 to 4 minutes, stirring occasionally. Transfer to a small bowl.
- Add the remaining 2 tablespoons of olive oil to the large skillet over medium-high heat and heat until shimmering. Add onions and cook until translucent, about 2 minutes. Stir in garlic until fragrant, about 30 seconds.
- Add mushrooms to skillet and a pinch of salt and cook until all water had been released, about 5 minutes. Stir in chicken broth and wine (if using), scraping up any fond from the bottom of the pan. Cook until reduced by half, about 3 to 4 minutes. Stir in cream and Parmesan cheese until the cheese is melted.
CREAMY CHICKEN & PROSCIUTTO PASTA RECIPE - TATYANAS ...
From tatyanaseverydayfood.com
Cuisine Italian, Italian/FrenchCategory Dinner, LunchServings 6Calories 778 per serving
- First, marinate the chicken. Place the chicken breast into a large bowl, drizzle with olive oil and season generously with salt and black pepper. Add in the dried herbs, white wine and minced garlic. Make sure the chicken is coated well and place it into the refrigerator to marinate for at least 1 hour. For best results, let the chicken marinate overnight.
- Next, prepare the creamy sauce. In a large saute pan, melt the butter, then add the diced onion. Saute the onion for 3 to 4 minutes over medium heat until it's soft and translucent. Next, add in the garlic, salt, pepper and dried herbs and cook for 1 minute. Add in the wine next and let it simmer for a few minutes, until most of the liquid is evaporated. Add in the flour and toss to coat the onions.
- Begin adding the milk. Add approximately 1/2 cup at a time, whisking well after each addition. Once all the milk has been added, pour in the chicken broth. Add to the pan the fresh peas, sun-dried tomatoes, half of the chopped prosciutto and the parmesan cheese. Let this sauce simmer over medium-low heat for 5 to 7 minutes, or until nicely thickened. Remove the sauce from heat and set aside until ready to use.
- While preparing the sauce, also prepare the pasta. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain the pasta and keep warm. Once you have the pasta sauce prepared, add the pasta into the sauce and toss to coat evenly.
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