1.5lbsboneless chicken brestdiced into 1/2 inch cubes
2tbspOlive oil
1/4cupbutter
1sweet bell pepperred, yellow, or orange, fine dice
1shallotfine dice
3clovesgarlicthin slice
4ozProsciuttofine dice
1pintheavy cream
5ozPecorino Romano cheesegrated
2tspkosher salt
1tspblack pepperfresh ground
1tspcruhed red pepper flakes
1lbpenne pasta
2tbsppine nutstoasted
2tbspfresh parsleyfine chop
1/4cupParmesan cheesegrated
Instructions
Preheat oven to 350° F. Then, place olive oil in skillet and heat on medium setting. Add chicken and cook and stir until done, about 7 - 10 minutes. Remove from skillet and set aside, drain if necessary.
In dutch oven or oven-proof skillet, melt butter over medium-high setting. Add sweet pepper, shallot, garlic and Prosciutto. Sautée until pepper and shallot are soft.
Reduce heat to medium-low and add cream and grated cheese to vegetables. Add salt and pepper and red pepper flakes and stir constantly until sauce thickens slightly and cheese is melted. Reduce heat to low.
Prepare penne pasta as directed, cooking to slightly less than al dente. Drain pasta, do not rinse, and add to alfredo sauce, in dutch oven or oven-proof skillet. Stir well.
Top with toasted pine nuts, fresh parsley, and grated Parmesan. Place in oven, uncovered and bake for 30 minutes. Remove from oven and serve immediately.
Notes
If you are short on time, you can skip the oven all together when making this recipe and serve after all the ingredients have been incorporated on the stove top.