Blue Ribbon Chicken Pasta With Prosciutto

Prep Time
Cook Time
1h 20m
Ready In

"Ive made this so often and not only have I made it for family meals, but I've also brought it to various potlucks. It's always well received."

Original recipe yields 8 servings


  • Serving Size: 1 (423.8 g)
  • Calories 533.2
  • Total Fat - 17.7 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 115.5 mg
  • Sodium - 354 mg
  • Total Carbohydrate - 47.6 g
  • Dietary Fiber - 8.8 g
  • Sugars - 8.2 g
  • Protein - 45.4 g
  • Calcium - 114.9 mg
  • Iron - 2.7 mg
  • Vitamin C - 182.6 mg
  • Thiamin - 0.4 mg

Step 1

Season Chicken strips with the Montreal Seasoning mix and ground hot pepper. Let chicken meld flavor by letting it marinade for 30 min – 1 hour.

Step 2

Heat a cast iron griddle grate pan (or use outdoor grill). Grease with Pam or with oil. Once pan is hot, place chicken strips in hot pan. Turn chicken strips over to cook evenly. Once chicken strips are just cooked with a little pink in the middle (do not overcook as the chicken will be tough because it's going to cook for a second time), remove from pan onto plate to rest a bit.

Step 3

Once chicken has rested for at least 10 min., slice into bite size pieces diagonally; set aside.

Step 4

Heat oil in a large skillet and sauté garlic until soft and golden, being careful not to burn as it will impart a bitter taste. Add tomatoes, proscuitto, chicken and butter; sauté for about 5 to 10 minutes. Add basil, and sauté for another 5 minutes.

Step 5

Meanwhile, in a stockpot, bring salted water to boil and cook linguine until al dente.

Step 6

Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chilies, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve.

Step 7

TO ROAST PEPPERS, place in a greased cookie sheet into a 500 degree oven to char. Once the skin of the peppers is charred and pulling away from the meat of the peppers, remove each pepper from oven with tongs and place immediately in a paper bag or bowl, sealing bag tightly in order for peppers to sweat (if using bowl, cover tightly with plastic wrap).

Step 8

Let peppers sit in sealed bag or bowl for a while (10 – 15 min). Once the skin has wilted away from meat of peppers, remove peppers from bag and peal skin off gently, discarding the skin and slicing the peppers into desirable sized strips.

Tips & Variations

No special items needed.



Made for Billboard Tag & I echo the prior reviewer. This is a great dish. I halved the recipe & made some chgs out of intent & circumstances. I used spaghetti as the pasta & added black olives for DH. My 1 regret is I was unable to use the roasted bell peppers. DH didn't like their look at the grocery store & we're unable to get the jarred type. This will become a menu staple for us since DH said it was his all-time favorite pasta dish I've made for him. Thx for sharing this recipe w/us. :-)

review by:
(15 Mar 2018)


Holy Smokes ForeverMama!! This is fantastic.I reduce it to two portions (me and me, later) and used home made pasta and cherry tomatoes, since I have an abundance in the garden right now. Bursting with flavor! And it looks so pretty.

review by:
(24 Jan 2017)