the Lake Kitchen

Ricotta Prosciutto Chicken with Pink Penne Pasta

Ricotta Prosciutto Chicken with Pink Penne Pasta Recipe
Serves 4
Make Ahead Tip: Assemble the chicken finishing with the prosciutto, but don’t bake. Keep covered in the fridge for up to 1 day.

Ingredients

• 4 chicken breast cutlets
• Salt and Pepper
• 1/2 teaspoon thyme, dried
• 1/2 cup ricotta cheese
• 4 slices proscuitto
• 3 cups marinara sauce
• 1/2 cup heavy cream
• 3/4 of pound of penne pasta
• 2 Tablespoons basil, chopped
• 1 Tablespoon Italian parsley, chopped
• Parmesan

Directions

1. Pre-heat your oven to 375°.
2. Bring a large pot of salted water to a boil.
3. Lay chicken out on a baking sheet lined with a sil-pat or parchment paper.
4. Sprinkle each breast with salt, pepper and thyme.
5. Spread 2 Tablespoon of ricotta cheese on top of the seasoned breasts. Top with procuitto. Bake for 10-14 minutes or until internal temperature reaches165°.
6. Meanwhile cook pasta according to your package instructions.
7. In a medium pot stir together the marinara sauce and cream bring to a light simmer.
8. When pasta is cooked toss with pink sauce, basil and parsley.
9. Serve the chicken on top of the pasta and finish with parmesan cheese.

• Tags: Chicken
,
• Parmigiano-Reggiano
,
• pasta
,
• penne
,
• pink penne pasta
,
• Prosciutto
,
• Q13
,
• recipe
,
• ricotta