Ingredients
Units
Scale
- 8 ounces penne pasta (dry), cooked al dente according to package directions and drained
- 2 ounces prosciutto
- 7–ounce chicken breast
- 3 tablespoons extra-virgin olive oil, divided
- 1/4 cup Kalamata olives, drained
- 1 Anjou pear, thinly sliced
- 1 large handful baby greens
- 1/3 cup Gorgonzola cheese crumbles
- Balsamic glaze, as desired
Instructions
- Prepare the penne pasta al dente, according to the directions, rinse and drain. Add 2 tablespoons of extra-virgin olive oil, cover and set aside.
- While the pasta is cooking, add salt and pepper to both sides of the chicken breast and let rest.
- In a skillet over medium-high heat, add the prosciutto, which is already fully cooked, and crisp it for about 5 minutes. Remove from the skillet and set aside on a plate with a paper towel to absorb the excess fat.
- Add 1 tablespoon of extra-virgin olive oil to the hot skillet and sear the chicken breast without moving it until it has a nice golden-brown crust, about 6 minutes. Use tongs to flip the chicken breast and sear, untouched, for another 6 minutes until the chicken is cooked through (165 F). Remove from the heat and let rest, untouched, for about 5 minutes.
- To the warm pasta, crumble the prosciutto and gently stir in the olives, pear, Gorgonzola crumbles and greens. Drizzle extra virgin olive oil if the pasta seems dry.
- Divide the pasta between 4 bowls. Slide the chicken breast and place on top. Drizzle balsamic glaze over the dish as desired. Serve warm and enjoy!
Notes
Prosciutto and olives are both high in sodium. Taste before adding salt.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Pasta
- Method: Stovetop
- Cuisine: American