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Creamy Roman Chicken Pasta



2 lb boneless skinless chicken breasts

1 shallot 

1 cup cream

1/4 cup grated Parmesan cheese 

1 cup chicken stock

1/4 cup dry white wine

2 TBL capers

8.8 oz Amore ready to eat grilled peppers

1 tbl Amore garlic paste 

1 tbl Amore tomato paste


Start by boiling a large stockpot of water.  Salt and add Cavatappi and cook until al dente, about 8 minutes.  Drain and set aside. 

In a large skillet over medium-high heat, add 3 tablespoons olive oil. When the oil is hot, add the chicken and cook for 3 minutes. When chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to a warm plate.

Into the same pan, add the prosciutto and shallots, and cook until the prosciutto is crispy. Add the garlic and tomato pastes and cook for about a minute.

Deglaze the pan with white wine, scraping up any brown bits from the bottom. Add chicken stock and Amore grilled peppers and stir to warm. 

Add cream, parmesan and capers and stir to combine.  Add fresh herbs and cooked pasta and stir until pasta is coated with sauce.  

Slice chicken and place over the top of the pasta.  Spoon any extra sauce over the chicken.  Plate and serve!