Monday, April 30, 2012

Chicken & Prosciutto Tomato Sauce- and a Baby!

My friend Amy, (this little guy's mama) is in labor, today!  She may in fact be holding her new little one as we speak!


I visited Amy and her family of three- soon to be four- this spring break again.  This time I came to my senses and flew, which door to door was half the travel time.  Anyways, Charlotte, NC is beautiful and really gluten free friendly.  I was pleased to see even more gf menus since the last time I was there.
It turns out Shane's Rib Shack has a gf menu, and boy was I happy to indulge in some delicious bbq while down south!
We cooked a lot at home and made this Chicken & Prosciutto Tomato Sauce one night.  They ate theirs over pasta while I cooked a separate bag of frozen green beans- my go to vehicle for pasta sauce if I don't want to cook spaghetti squash.
Just a little disclaimer here, this is a very clean and basic dish.  I like the earthiness of the prosciutto paired with the sweetness of the tomato.  You may want to taste it plain first and then add italian spices and wine if you want more of a familiar pasta sauce flavor.

Chicken & Prosciutto Tomato Sauce
serves 4 to 6

1 package chicken breasts
1 package prosciutto (about 6 slices)
1 large can crushed tomatoes (I like Centro brand)
salt and pepper to taste
2 bags frozen green beans
Parmesan (optional)

Pour two bags of frozen green beans in a large pot with water and bring to a boil (for me, green beans always take a surprisingly long time to cook so it's good to start them first)
Preheat a large skillet to medium high heat
melt butter and olive oil to coat the pan
Meanwhile, slice the chicken breasts into bite-size chunks (this way they cook much faster!)
Season these with salt and pepper
Slice the prosciutto slices into small pieces
Place the seasoned chicken and prosciutto pieces into the preheated pan
cook around 10 minutes, stirring occasionally (the chicken pieces should be cooked on all sides, but they will finish cooking in the sauce)
Pour the crushed tomatoes into the pan with the chicken and prosciutto and season with additional salt and pepper (be careful not to over-salt as the prosciutto is very salty)
Bring the sauce to a boil, cover and reduce to a low simmer
Check on the green beans and remove from heat if necessary
Cook the sauce for another ten minutes, stirring halfway through
Check a chicken piece to make sure it is fully cooked, if so, remove from heat and begin plating

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