Prosciutto Chicken & Roasted Artichokes: Creamy Burst-Tomato Penne & Spicy Breadcrumbs

🥘 Ingredients

• black pepper
  2 unit
• chicken cutlets
  12 oz
• chili flakes
  2 tsp
• cooking oil
  2 tbsp
• cream sauce base
  4 packets
• garlic powder
  2 tsp
• grape tomatoes
  16 oz
• marinated artichoke hearts
  16 oz
• olive oil
  6 tbsp
• panko breadcrumbs
  ¾ cup, ¾ cup
• parsley
  ½ cup, ½ cup
• penne pasta
  16 oz
• prosciutto
  8 slices
• salt
  2 unit

🍳 Cookware

• large pot
• large pan
• baking sheet
• small bowl

1. 

   1

   cream sauce base marinated artichoke hearts penne pasta grape tomatoes prosciutto panko breadcrumbs chili flakes chicken cutlets parsley garlic powder olive oil cooking oil salt black pepper

   cream sauce base: 2 packets, marinated artichoke hearts: 8 oz, penne pasta: 8 oz, grape tomatoes: 8 oz, prosciutto: 4 slices, panko breadcrumbs: ¾ cup, chili flakes: 1 tsp, chicken cutlets: 12 oz, parsley: ½ cup, garlic powder: 1 tsp, olive oil: 3 tbsp, cooking oil: 1 tbsp, salt: 1 unit, black pepper: 1 unit
2. 

   2

   Adjust oven rack to top position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry parsley.
3. 

   3

   Pat chicken cutlets dry with paper towels. Season all over with salt and black pepper .

   salt: 1 unit, black pepper: 1 unit
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Wrap chicken cutlets with prosciutto . Add wrapped chicken to pan and cook until browned ⏱️ 2 minutes per side. Turn off heat; transfer to one side of a baking sheet . Wipe out pan.

   cooking oil: 1 tbsp, prosciutto: 4 slices
5. 

   5

   Meanwhile, heat a drizzle of olive oil in the same pan over medium heat. Add panko breadcrumbs , garlic powder , chili flakes , and a pinch of salt and pepper. Cook, stirring constantly, until golden brown ⏱️ 2 minutes . Transfer to a small bowl and set aside.

   olive oil: 3 tbsp, panko breadcrumbs: ¾ cup, garlic powder: 1 tsp, chili flakes: 1 tsp
6. 

   6

   Place marinated artichoke hearts on the other side of the baking sheet. Roast chicken and artichokes ⏱️ 10 minutes . Once chicken and artichokes have roasted 10 minutes, heat a drizzle of oil in the pan used for breadcrumbs over medium-high heat. Add grape tomatoes and cook, undisturbed, until browned and beginning to burst ⏱️ 2 minutes .

   marinated artichoke hearts: 8 oz, grape tomatoes: 8 oz
7. 7

   While tomatoes cook, add penne pasta to boiling water and cook until al dente ⏱️ 8 minutes . Drain. Add pasta to pan with tomatoes and cream sauce base . Stir until creamy and well combined. Slice chicken crosswise. Divide pasta between plates and top with sliced chicken, roasted artichokes, and spicy breadcrumbs. Garnish with parsley and serve.

   penne pasta: 8 oz, cream sauce base: 2 packets, parsley: ½ cup