Ingredients
1 lb boneless, skinless chicken breasts
16 oz crimini mushrooms
10 pruscuitto slices, cut into 1/2 inch strips
12 oz can low-salt chicken broth
12 oz can low-salt beef broth
1 cup heavy cream
8 garlic cloves
3/4 cup cooked peas (still firm)
1 cup parmesan cheese
1 lb penne pasta
salt and black pepper
2 tablespoons butter
1/2 cup olive oil
Preparation
Bring beef, chicken, heavy cream, and 2 garlic cloves to a boil in medium saucepan. Reduce to 1 1/4 cup, about 25 minutes.
Season chicken with salt and pepper. Place in baking pan with 1/2 cup olive oil and 6 garlic cloves. Bake 30 minutes at 375 degrees, or until cooked. Cut baked chicken into 1/2 inch cubes.
Melt butter in large skillet. Add mushrooms until browned, about 8 minutes.
Cook penne in large pot of salted water until just al dente.
Drain pasta and return to pot. Add reduced broth mixture (remove garlic cloves), peas, chicken, and mushrooms to pot. Stir mixture over low heat until thoroughly coated. Remove from heat. Stir in parmesan and pruscuitto. Transfer to serving bowl.
