Skillet Pasta with Chicken, Peas and Prosciutto
Ingredients
14 ounces ricotta cheese (Not the fat-free kind)
1⁄2 cup Parmesan cheese, grated
1 teaspoon lemon zest
Salt and pepper
2 tablespoons olive oil
3-4 boneless, skinless chicken breasts, cut into cubes
6 ounces prosciutto, thinly sliced and cut into 1⁄4-inch pieces
1 onion, minced
2 cloves garlic, minced
2 cups chicken broth
2 cups water
1 cup half and half
1 pound small pasta, such as penne or medium shells
1 pound frozen peas
2 tablespoons unsalted butter, cut into 8 pieces
1 tablespoon fresh lemon juice
2 tablespoons fresh mint, chopped
Instructions
1. Combine the ricotta, parmesan, lemon zest, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper in a medium bowl and set aside. Reserve lemon for juicing in step 5.
2. Heat the 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the chicken and sauté until done, about 10 minutes. Remove chicken from skillet and set aside. Heat remaining tablespoon oil and add the prosciutto. Cook until well browned and crisp, 2 to 3 minutes. Transfer the prosciutto to a paper towel-lined plate, leaving the oil in the skillet.
3. Add the onion and 1⁄4 teaspoon salt to the oil left in the skillet and cook over medium heat, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant about 30 seconds.
4. Stir in the broth, water, and cream, and then add the pasta. Increase the heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender and the liquid has thickened, 15 to 18 minutes.
5. Stir in peas, butter, lemon juice, and chicken and cook until the peas are hot, about 1 minute. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta mixture over the pasta. Cover and let stand off the heat until the cheese warms and softens, 2 to 4 minutes. Stir well. Sprinkle with the prosciutto and mint and serve.
Comments
The other week, at the Dupont Circle Farmers Market, I picked up a container of fresh ricotta cheese. I knew I wanted to make something that would really let the flavor of the ricotta come through and I found this dish in The Best of America’s Test Kitchen 2010. It looked simple and full of good flavors. I’m a fan of single-skillet meals, especially with all of the busy weeks we’ve had recently!
This really hit the spot. The mint seemed strange, but its flavor complimented the rest of the flavors extremely well. I did tweak the recipe slightly based on quantities that I had on hand, but it all came together easily. It’s a recipe that lends itself well to experimentation.
I also want to give a shout out to the new skillet I just picked up. For the last 12 years I’ve had a large 12-inch nonstick skillet with straight, high sides and I’ve used it many times every week for those years. I’m sad to say that the skillet finally cooked its last meal and needed to be replaced. I took a trip to my local Bed, Bath, and Beyond to see what they had, read lots of reviews on my iPhone, and settled on the Anolon Advanced equivalent. I’ve had it for about a week now and it’s just great. I’ve been able to sear, deglaze, and everything else with no problem. It cleans like a dream, the lid has a lovely seal, and it heats very evenly. The handles are even oven safe to 400*F! I would certainly consider getting other pieces of cookware from this line in the future. I’ve always been a Calphalon girl, but I’m glad I tried something different this time.
America’s Test Kitchen 2010