Linguine with Chicken and Mushrooms
Serves 4 to 6
8slices prosciutto (about 4 ounces), chopped
1/3cup pine nuts
4boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch pieces
Salt and pepper
4tablespoons unsalted butter
10ounces cremini mushrooms , quartered
3garlic cloves , minced
1/4cup white wine
4cups baby spinach
1. Bring 4 quarts water to boil in large pot. Toast prosciutto and pine nuts in large skillet over medium heat, stirring frequently, until nuts are golden and prosciutto is crisp, about 5 minutes; set aside. Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in now-empty skillet over medium-high heat. Cook half of chicken until no longer pink, 3 to 5 minutes. Transfer to plate. Repeat with additional 1 tablespoon butter and remaining chicken.
2. Cook mushrooms, remaining butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in now-empty skillet until browned, 6 to 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in wine and simmer until reduced to 1 tablespoon, about 1 minute.
3. Meanwhile, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1 cup cooking water. Drain pasta and return to pot. Stir in chicken, spinach, mushrooms, and 1/2 cup reserved water, adding additional reserved water as needed. Add nuts and prosciutto. Serve.
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