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Basil Parmesan Pasta with Crispy Chicken, Prosciutto, and Arugula.


"Lightly breaded parmesan chicken pan-fried until golden and crispy. The chicken is served over a big bowl of creamy basil and parmesan pasta. Each bowl is finished with warm prosciutto and lemon tossed arugula. Every bite is layered with creamy basil parmesan sauce, crispy chicken, salty prosciutto, and lemony peppered greens. It’s delicious…especially with an extra sprinkling of parmesan and a squeeze of lemon on top!"

Servings: 6 / Calories: 412


1 pound chicken cutlets or tenders
1 cup Panko bread crumbs
1 1/2 cups grated parmesan
1/2 teaspoon onion powder
3 tablespoons extra virgin olive oil
kosher salt and black pepper
1 pound spaghetti
3 cloves garlic, finely chopped or grated
crushed red pepper flakes
2 tablespoons salted butter
1 1/2 cups fresh basil, finely chopped
2 cups low sodium chicken broth
3/4 cup heavy cream or canned coconut milk
2 ounces cream cheese, at room temperature
3 ounces thinly sliced prosciutto
2 cups baby arugula
juice from 1 lemon
2 tablespoons chopped fresh parsley



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