Chicken Veneziana

Total Time: 30 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 1/2 lbs boneless skinless chicken breasts, cut into cubes
• 6 tablespoons butter, divided
• 1/3 lb sliced mushrooms
• 1 clove garlic, minced
• 1 quart light cream
• salt and fresh pepper
• 2 tablespoons chopped parsley
• 1 1/2 cups frozen peas
• 1 cup fresh snow pea
• 1/8 cup parmesan cheese
• 1/2 cup shredded provolone cheese or 1/2 cup mozzarella cheese
• 1/4 cup prosciutto ham, sauteed in some butter,& broken into pieces (imported-buy at deli)
• 1 lb capellini, cooked

Recipe

• 1 saute chicken cubes in 2 tbsp butter.
• 2 remove with slotted spoon and set aside.
• 3 saute mushrooms in same skillet.
• 4 remove with slotted spoon and set aside.
• 5 add 1/4 cup butter, garlic, cream, salt, pepper,& parsley.
• 6 boil on high heat just till slightly thickened.
• 7 add frozen peas; cook 5 minutes.
• 8 add chicken, mushrooms, parmesan, and snow peas.
• 9 heat through until snow peas are just tender.
• 10 place cooked, drained cappellini on large platter.
• 11 spoon some chicken sauce over pasta to cover it, reserving some sauce.
• 12 top with provolone& prosciutto.
• 13 broil until cheese melts.
• 14 serve with extra chicken sauce on the side.