Macaroni Grill Chicken Pasta Milano
Serves: 6
  • 6 slices prosciutto
  • 2 Tbsp. olive oil
  • 2 chicken breasts, pounded to ½ inch thick
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • ½ cup sun dried tomatoes, chopped
  • 1 cup mushrooms, chopped
  • 1¼ cup chicken broth
  • 1½ cups half and half cream
  • 1 (16 ounce) package bow-tie pasta
  • 3 tablespoons fresh basil
  • Parmesan cheese
  1. Fry prosciutto in a non-stick skillet until done. Drain on a paper towel lined plate and set aside. Break into pieces when cool.
  2. Heat oil over medium-high heat in the skillet. Season the chicken with salt and pepper and then cook until golden on both sides and done (about 8 minutes). Remove onto a cutting board and slice thin.
  3. In the same skillet, melt the butter over low with ½ cup chicken broth and garlic. Scrap as you cook and stir to deglaze the pan for about 1 minute. Add the sundried tomatoes and remaining 1 cup chicken broth. Bring to a boil and then reduce to a simmer for 10 minutes uncovered.
  4. Add the half-and-half, while stirring continuously bring to a boil and then reduce to a simmer. Add the mushrooms and cook until sauce begins to thicken (about 5-7 minutes). Stir in the chicken and remove from heat.
  5. Meanwhile, cook pasta according to package until al dente. Serve pasta with sauce poured on top. (If you are not planning to eat all of it, store pasta and sauce separate. Mix together after you have reheated each.) Garnish with basil, Parmesan cheese, and prosciutto.
Recipe by Penney Lane at