Chicken boscaiola recipe Share this recipe on Facebook
A simple yet delicious Italian pasta dish that can be ready in under 15 minutes. Slices of boneless chicken breast are cooked with onion, garlic and mushrooms in a creamy sauce together with fried Prosciutto. The chicken sauce is served with penne pasta.
Preparation time: 10 minutes, Cooking time: 12 minutes, Serves: 4
6 prosciutto slices, cut in pieces of about 1 inch by 3 inch size
400g chicken breast, skinned and sliced in 1/2 inch slices
200g button mushrooms, sliced
1 medium onion, finely chopped
2 garlic cloves, minced
1 Tbsp vegetable oil
1 cup single cream
Salt and black pepper to taste
250g penne rigate or similar
Parmesan cheese (for serving)
Start cooking the penne in a large saucepan of boiling, salted water according to directions on the package. You should alays cook pasta al-dente, that is, to the tooth. Look on the pasta packaging for appropriate times.
While the pasta is cooking, prepare the sauce. If the pasta is ready before the sauce is done, drain and set aside.
Making the sauce
In a large frying pan over medium high heat add the prosciutto and cook until crispy, turning once or twice. Remove prosciutto from pan, drain on paper towels and set aside.
Add the chicken to the pan and fry, stirring often, for 4 to 5 minutes, or until lightly browned. Add the vegetable oil, onion, garlic and mushrooms and cook for 4 to 5 minutes more, until the onions soften.
Add the cream to the pan and cook for 2 to 3 minutes more, until the sauce thickens up. Taste and season with salt and black pepper to taste.
When the pasta is cooked, drain and pour into the frying pan, over the sauce. Add the prosciutto pieces and toss well to combine and heat pasta through.
Serve in indivisual dishes with grated Parmesan cheese on top.
nutritional information (per serve)
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