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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

Ingredients

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

Instructions

Prep Opportunity
Shred or dice the chicken ahead of time.
1
Heat a large pot of water to a boil.
2
Find a mixing bowl that is bigger than the pot of water and will sit on top.
3
Whisk the eggs, mascarpone, salt and pepper in the bowl. Set aside.
4
Add 2 teaspoons of salt to the boiling water, drop in fettuccine and cook until al dente.
5
While the pasta cooks, place the mixing bowl with mixture on top of the pasta pot, stirring frequently to prevent the eggs from curdling.
6
Check the pasta – when done, drain it, add the peas and chicken. Then toss into the bowl with the mascarpone mixture.
7
Fold in the Parmigianno-Reggiano, top with proscuitto and serve immediately.
8
Add a little more cheese after you serve – why not!