Chicken and Prosciutto Entrée Made with roasted garlic, vodka sauce, chopped prosciutto, chicken thighs and grated Parmesan cheese—this decadent dish will have you returning for seconds. 4 Servings 15 minutesPrep Time 15 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 1/2 lbs. boneless, skinless chicken thighs, cut into large chunks 1 Tpsp. Bertolli® Olive Oil Light Taste 1/4 cup onion, chopped 2 cloves garlic 1 jar Bertolli® Vodka Sauce 2 ounces prosciutto,, chopped 1/2 cup frozen green peas,, partially thawed 1/4 cup grated Parmesan cheese Parmesan cheese shavings Directions Step 1: Season chicken, if desired, with salt and ground black pepper. Step 2: Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add chicken and cook, turning occasionally, 6 minutes or until browned. Stir in sauce and simmer 5 minutes. Stir in prosciutto, peas and grated Parmesan cheese. Simmer 1 minute or until peas are heated through and chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta and garnish with Parmesan cheese shavings. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
