I recently discovered this recipe in a cookbook at home. The recipe (as printed, and relayed here) serves 6, so I roughly halved everything to feed my parents and myself. Quantities aren't critical; I was more generous in places — semi-dried tomatoes are so tasty.
- Olive oil
- 3 chicken breast fillets (I used 2 for 3 people — we have large appetites.)
- 500g pasta, such as tagliatelle or any long, flat pasta (Fettucine worked well.)
- 8 slices prosciutto
- 280g jar of artichoke hearts in oil, drained and quartered, oil reserved
- 150g semi-dried (sun-blushed) tomatoes, thinly sliced
- 90g baby rocket leaves (I used baby spinach leaves.)
- 2-3 tablespoons balsamic vinegar
Lightly brush a chargrill pan or frying pan with oil and heat over high heat. (I opted for the frying pan.) Cook the chicken fillets for 6-8 minutes each side, or until they are cooked through. (The chunky fillets were taking too long for my liking so I sliced them in half, lengthwise.) Slice into thin pieces and set aside.
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain the water, and return the pasta to the saucepan to keep warm. [Be careful of your timing, because the pasta will become gluggy and sticky if you leave it for too long.] Meanwhile, place the prosciutto under a hot grill for 2 minutes, or until crisp. Cool slightly and break/cut into pieces.
Combine the pasta with the chicken, prosciutto, artichoke hearts, tomato and rocket (or spinach leaves) in a bowl and toss. Whisk together 60mL of the reserved artichoke oil and the balsamic vinegar; toss through the pasta mixture. (I prefer to shake dressings in a small glass jar with a screw-top lid. We wash and keep appropriate jars once we've depleted the initial contents.) Serves 6.