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1. In a heavy skillet, heat 1/2 cup oil over medium heat.
2. Addthe minced garlic and sauté until golden brown, which takes about 6 minutes.
3. Strain the cooked oil into a glass measuring cup and save the garlic and set aside.
4. Measure out 1/4 cup of the oil and set aside.
5. Prepare the linguine in a large stock pot of water that is salted and cook until al dente.
6. Add the reserved oil to a large skillet over medium-heat.
7. Add the chicken to the skillet and cook for 5 minutes.
8. Add the chilies and cook for an additional 2 minutes.
9. Add the diced tomatoes, half the basil, prosciutto and 2 tablespoons cooked garlic andsauté until the chicken is done, which takes about 1 minute.
10. Remove the skillet from the heat, add the butter and stir until the butter melts.
11. Drain the pasta and transfer to a serving bowl.
12. Add the chicken to the pasta and toss to coat.
13. Add 1/2 cup of Kasseri cheese and toss to coat.
14. Season, to taste, with salt and pepper.
15. Sprinkle with the remaining basil and garlic and sprinkle with the remaining cheese.
16. Serve immediately.
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