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Thursday: Creamy Chicken and Proscuitto Pasta

I am always looking for a good one-pot dinner that can be made in the time it takes to boil the pasta. Here’s another one!
Serves: 4-6     Prep: 5     Cooking: 20


½ lb dried fettuccine
2 large eggs
½ teaspoon salt
4 tablespoons mascarpone
1 teaspoon pepper
¾ cup freshly grated Parmigianno-Reggiano plus extra to toss over at the end
½ cup frozen peas
1-1/2 cups shredded or diced leftover chicken
2 slices of quality proscuitto, torn


Prep Opportunity
Shred or dice the chicken ahead of time.
Heat a large pot of water to a boil.
Find a mixing bowl that is bigger than the pot of water and will sit on top.
Whisk the eggs, mascarpone, salt and pepper in the bowl. Set aside.
Add 2 teaspoons of salt to the boiling water, drop in fettuccine and cook until al dente.
While the pasta cooks, place the mixing bowl with mixture on top of the pasta pot, stirring frequently to prevent the eggs from curdling.
Check the pasta – when done, drain it, add the peas and chicken. Then toss into the bowl with the mascarpone mixture.
Fold in the Parmigianno-Reggiano, top with proscuitto and serve immediately.
Add a little more cheese after you serve – why not!