Sunday, February 21, 2010

Chicken with Peas, Prosciutto and Cream

A crockpot recipe in three parts. Luckily, the other two parts don't take a whole lot of time, so this could easily be done on a workday. It was absolutely delicious!

What's Needed:
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
5 oz. prosciutto, diced
1 small onion, finely chopped
1/2 C. dry white wine
1 package (10 oz) frozen peas
1/2 C. heavy cream
1 1/2 T. cornstarch
2 T. water
4 C. farfalle (bowtie) pasta, cooked al dente

1. Season chicken with salt and pepper. Place in crockpot with prosciutto, onion, and wine. Cover; cook on HIGH 3 1/2 to 4 hours or on LOW 8 to 10 hours, until chicken is no longer pink in center.

2. During the last 30 minutes of cooking, add frozen peas and heavy cream to crockpot.

3. Remove chicken. Carve meat and set aside.

4. Combine cornstarch and water. Add to crockpot. Cover; cook on HIGH 10 to 15 minutes or until thickened.

5. Put pasta on plates. Place chicken on top of pasta. Top with sauce.

Husband Rating: A+

PointsPlus: 12 for 3/4 C. pasta, 1/2 chicken breast, and sauce.

Inspired by:
Crockpot: The Original Slow Cooker
Chicken Cookbook

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