Description
Chicken Bellagio features tender, marinated chicken strips cooked to perfection and paired with a creamy pesto sauce, toasted pine nuts, prosciutto, and linguini. This indulgent dish is perfect for a special dinner.
Ingredients
Units
Scale
- 1/2 to 3/4 cup of pesto, divided (see homemade pesto recipe)
- 1 pound boneless, skinless chicken breasts
- 2 egg whites
- 2 tablespoons lemon juice
- 1 teaspoon dry oregano
- 1/3 cup pine nuts
- 1 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2–3 tablespoon butter
- 2–3 tablespoon extra virgin olive oil
- 1 16 oz. package linguini pasta
- 1/4 cup finely minced shallots
- 2 cloves garlic, minced
- 10 shaved slices Prosciutto, cut into one-inch pieces
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 cups heavy cream
- 1/2 cup grated Parmesan Reggiano, divided
- 1 cup arugula
Instructions
- Prepare pesto according to your recipe or use jarred pesto.
- Cut chicken into 1” wide by 2” long strips.
- Mix egg whites, lemon juice, oregano, and 2 tablespoons of pesto. Place in a quart zipper seal bag along with chicken strips and marinate for 30 minutes.
- Toast pine nuts in a small frying pan over medium heat for 5 minutes until lightly browned. Set aside.
- Mix flour, salt, and pepper. Dip marinated chicken strips in the flour to coat on both sides.
- In a 14” sauté pan, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Add chicken strips in a single layer and cook for 2-3 minutes on each side until cooked through. Work in batches and add more butter and oil as needed. Remove chicken to a platter and set aside.
- Cook pasta according to package instructions.
- In the same pan, sauté shallots over medium heat until translucent (about 1-2 minutes). Add garlic and cook for another 30 seconds. Add chopped prosciutto, parsley, and toasted pine nuts and cook for another minute.
- Add cream and 3 tablespoons of pesto. Stir in salt and pepper if needed. Stir in 1/3 cup Parmesan until melted into the sauce.
- Return chicken to the pan and mix gently to combine with the sauce.
- To serve, mix pasta with 2-3 tablespoons of pesto and place on a platter. Top with chicken and sauce. Sprinkle remaining Parmesan cheese and garnish with arugula. Alternatively, serve individual plates with pasta, chicken, sauce, and garnishes.
Notes
- If you’re using store-bought pesto, opt for a high-quality brand for the best flavor.
- For a more decadent dish, you can add more Parmesan cheese or a bit of extra cream to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg