Sorry I haven’t posted in a couple of days. We’re trying to get our little one to sleep through the night and that’s been consuming all my energy. I have a cup of coffee in hand now and I’m in a pasta mood, so here’s a go-to pasta recipe of mine. With the delicious garlic, the acid of the tomatoes, the saltiness of the prosciutto and the freshness of the basil, this pasta hits all the flavor notes. I hope you enjoy it!
Ingredients
1/4 c. olive oil
1/4 c. garlic, minced
5 tomatoes, seeded and chopped (you can substitute one 14.5 oz. can of diced tomatoes if you’re pressed for time)
4 oz. dairy-free, soy-free proscuitto, cut into small pieces (such as Applegate Farms prosciutto)
4 chicken breasts, cooked & cut into strips
2 tbsp. dairy-free, soy-free butter (such as Earth Balance Soy-Free Buttery Spread)
1/2 c. fresh basil, cut into thin strips (and a little extra for garnishing)
3/4 lb. linguine
1/2 c. dairy-free, soy-free mozzarella cheese (such as Daiya Mozzarella Style Shreds)
2 roasted red peppers, peeled, seeded and cut into strips (these usually come jarred and you can find them in the same aisle as the olives)
Directions
Heat oil in a large skillet and saute garlic until fragrant and light brown in color.
Add the tomatoes, prosciutto, chicken and “butter” and cook for 8 to 10 minutes.
Add the basil, and cook for another 3 to 5 minutes.
In a pot, bring water to a boil and cook linguine according to package directions.
Drain the pasta and transfer it to a bowl and add the chicken mixture, roasted peppers, and mozzarella “cheese,” tossing gently to combine.
Sprinkle with some extra basil (to taste) and serve immediately.
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