Prosciutto Chicken & Roasted Artichokes

🥘 Ingredients

• artichoke hearts
  2 unit
• black pepper
  1 tsp
• chicken cutlets
  20 oz
• chili flakes
  2 tsp
• cooking oil
  1 tbsp
• cream sauce base
  8 oz
• garlic powder
  2 tsp
• grape tomatoes (lengthwise)
  8 oz
• olive oil
  1 tsp
• panko breadcrumbs
  1/2 c
• paper towels
• parsley (roughly chopped)
  1/2 oz
• penne pasta
  12 oz
• prosciutto
  4 oz
• salt
  1 tsp

🍳 Cookware

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

1. 

   1

   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 .

   artichoke hearts: 2 unit, paper towels, parsley: 1/2 oz (roughly chopped), grape tomatoes: 8 oz (lengthwise)
2. 

   2

   Pat chicken cutlets dry with paper towels. Lay two slices of prosciutto beside one another on a work surface. Tightly roll up prosciutto around the chicken. Repeat with the remaining prosciutto and chicken. Once the water is boiling, add penne pasta . Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1/2 cup pasta cooking water (1 cup for 4 servings), then drain.

   chicken cutlets: 20 oz, prosciutto: 4 oz, penne pasta: 12 oz
3. 

   3

   Heat cooking oil in a large pan over medium-high heat. Add the wrapped chicken and cook until browned, 2-3 minutes per side. Turn off heat; transfer to a side of a baking sheet . Wipe out the pan. Add the artichoke hearts to the empty side of the sheet and toss with a drizzle of oil. Roast on the top rack until chicken is cooked through and artichokes are browned and slightly crispy, 15-18 minutes. Transfer chicken to a cutting board.

   cooking oil: 1 tbsp
4. 

   4

   Meanwhile, heat a drizzle of olive oil in the pan used for chicken over medium heat. Add panko breadcrumbs and a pinch of salt and black pepper . Cook, stirring constantly, until golden brown, 2-3 minutes. Turn off the heat; transfer to a small bowl . Stir in parsley and as many chili flakes as you like. Wipe out the pan.

   olive oil: 1 tsp, panko breadcrumbs: 1/2 c, salt: 1 tsp, black pepper: 1 tsp, chili flakes: 2 tsp
5. 

   5

   Once the chicken and artichokes have roasted 10 minutes, heat a drizzle of oil in the pan used for breadcrumbs over medium-high heat. Add the grape tomatoes and cook, undisturbed, until browned and forced 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 once 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.

   cream sauce base: 8 oz, garlic powder: 2 tsp
6. 

   6

   Slice chicken crosswise. Divide pasta between shallow bowls; sprinkle with spicy breadcrumbs. Top with chicken and artichokes and serve.