Garlic Chicken Pasta with Prosciutto

Recipe from Food network
Courtesy of Peggy Russell

1/4 Cup Olive Oil
1/4 Cup Minced Garlic
5 tomatoes, seeded and chopped
4 ounces prosciutto cut into small pieces
4 chicken breasts, grilled and cut into strips (2 lbs)
(I used bone-in breasts-- but boneless would probably work fine)
2 tablespoons butter
1/2 cup fresh basil, sliced into small strips
3/4 lb. linguine
1/2 cup grated fresh Paremsan or Romano
5 roasted pasilla chiles, peeled, seeded and cut into strips
(I used whatever the grocery had-- I think anahiems)
2 roasted red peppers, peeled seeded and cut into strips
(I put the peppers on the grill and roasted them)
Fresh basil chiffonade for garnish

Heat oil in large skillet and saute garlic until soft and light brown. Add tomatoes, Proscuitto, chicken and butter, saute for 5-10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, aldente. Drain pasta and transfer to a bowl, add the chicken tomato mixture, chilies, roasted peppers and grated cheese. Toss gently to combine, sprinkle with basil and serve.

Beverly