Ingredients

• 1/4 cup olive oil
• 1/4 cup minced garlic
• 5 tomatoes, seeded and chopped
• 4 ounces prosciutto, cut into small pieces
• 4 chicken breasts, grilled and cut into strips or cubes 2 pounds
• 2 tablespoons butter
• 1/2 cup fresh basil, sliced into small strips
• 3/4 pound linguine
• 1/2 cup grated fresh Parmesan or Romano
• 5 roasted pasilla chiles, peeled, seeded and cut into strips
• 2 roasted red peppers, peeled, seeded and cut into strips
• Fresh basil, chiffonade for garnish

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Instructions

1. Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, prosciutto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chiles, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve.