Palermo Prosciutto & Chicken Penne

🥘 Ingredients

• butter
  2 tbsp
• chicken cutlets
  8 oz
• chili flakes
  1 pinch
• cream cheese
  2 oz
• cream sauce base
  1 c
• fry seasoning
  1 tsp
• garlic
  2 cloves
• lemon
  1 unit
• olive oil
  1 tbsp
• parmesan cheese
  2 tbsp
• parsley
  1 bunch
• peas
  1 c
• penne pasta
  8 oz
• prosciutto
  4 slices

🍳 Cookware

• large pot
• large pan

1. 

   1

   garlic parsley lemon penne pasta prosciutto chicken cutlets fry seasoning cream sauce base cream cheese peas chili flakes parmesan cheese olive oil butter

   garlic: 2 cloves, parsley: 1 bunch, lemon: 1 unit, penne pasta: 8 oz, prosciutto: 4 slices, chicken cutlets: 8 oz, fry seasoning: 1 tsp, cream sauce base: 1 c, cream cheese: 2 oz, peas: 1 c, chili flakes: 1 pinch, parmesan cheese: 2 tbsp, olive oil: 1 tbsp, butter: 2 tbsp
2. 

   2

   Bring a large pot of salted water to a boil. Wash and dry produce. Peel and mince or grate garlic. Pick parsley leaves from stems; roughly chop leaves. Zest and quarter lemon.
3. 

   3

   Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente ⏱️ 9-11 minutes . Reserve ½ cup pasta cooking water, then drain.
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add prosciutto slices in a single layer; sear until browned and crispy ⏱️ 2-3 minutes per side.
5. 

   5

   Pat chicken cutlets dry with paper towels and season all over with salt, pepper, and half the fry seasoning. Heat pan with reserved oil over medium-high heat.
6. 

   6

   Heat 2 TBSP butter in pan used for chicken over medium-high heat. Add garlic; cook, stirring occasionally, until fragrant ⏱️ 30 seconds . Add cream sauce base, cream cheese, a big pinch of salt, and pepper. Cook, stirring ⏱️ 2-3 minutes more. Add drained penne and peas. Cook, stirring, until peas are warmed through and sauce has slightly thickened ⏱️ 1-2 minutes more.
7. 7

   Slice chicken crosswise. Divide pasta between bowls. Top with chicken. Crumble prosciutto over top.