Prosciutto-Topped Chicken

🥘 Ingredients

• Parmesan cheese (divided)
  ½ cup
• broccoli florets
  1 lb
• butter (divided)
  2 tbsp
• chicken breasts
  24 oz
• chicken stock concentrate
  2 unit
• chili flakes
  1 tsp
• cream cheese
  4 tbsp
• fresh mozzarella
  4 oz
• fusilli pasta
  12 oz
• garlic
  2 clove
• marinara cup
  14 oz
• olive oil (divided)
  4 tsp
• parsley (leaves)
  ¼ oz
• pepper
• prosciutto
  2 oz
• rosemary (leaves)
  ¼ oz
• salt

🍳 Cookware

• large pot
• baking sheet
• large pan

1. 

   1

   Wash and dry all produce. Preheat oven to 450 degrees. Bring a large pot of salted water with salt to a boil. Pick and roughly chop rosemary . Pick parsley ; discard stems. Roughly chop leaves. Mince or grate garlic . Halve fresh mozzarella ; cut one half into two slices (use the rest of the rosemary and cheese as you like).

   salt, rosemary: ¼ oz (leaves), parsley: ¼ oz (leaves), garlic: 2 clove, fresh mozzarella: 4 oz
2. 

   2

   Pat chicken breasts dry with a paper towel and season all over with salt and pepper ; set aside. Place broccoli florets on a baking sheet and toss with a drizzle of olive oil . Season with salt and pepper. Roast in oven on top rack until tender and crisped ⏱️ 15 minutes total (we'll check in before it's done).

   chicken breasts: 24 oz, salt, pepper, broccoli florets: 1 lb, olive oil: 4 tsp (divided)
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook without disturbing until browned on bottom ⏱️ 5 minutes . Flip and sprinkle with chopped rosemary and half the garlic. Lay a mozzarella slice on each piece of chicken, followed by a few slices of prosciutto (you'll have some left over).

   prosciutto: 2 oz
4. 

   4

   Remove broccoli from oven, toss with remaining garlic, and push toward one side of sheet. Transfer topped chicken to other side. Roast in oven until prosciutto is slightly crisp ⏱️ 8 minutes . Once water boils, add fusilli pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 11 minutes . Scoop out 1 cup cooking water, then drain. Add marinara cup to same pot and place over medium heat.

   fusilli pasta: 12 oz, marinara cup: 14 oz
5. 

   5

   Stir cream cheese into pot with marinara. Gently stir in fusilli, ¼ cup cooking water, half the Parmesan cheese , 1 TBSP butter , and a pinch of chili flakes (if desired). Stir in more cooking water if very thick. Set aside. Add chicken stock concentrate and ¼ cup cooking water to the pan used for chicken over medium-high heat. Bring to a simmer and let reduce slightly ⏱️ 2 minutes . Stir in 1 TBSP butter. Remove from heat.

   cream cheese: 4 tbsp, Parmesan cheese: ½ cup (divided), butter: 2 tbsp (divided), chili flakes: 1 tsp, chicken stock concentrate: 2 unit
6. 

   6

   Stir half the parsley into sauce in pan. Season with pepper. Divide chicken and broccoli between plates and drizzle pan sauce over chicken. Add pasta to the side and sprinkle with remaining parsley and Parmesan. Sprinkle with additional chili flakes for extra heat.