Garlic Chicken With Pruscuitto And Mushrooms

• 1 lb boneless, skinless chicken breasts
• 16 oz crimini mushrooms
• 10 pruscuitto slices, cut into 1/2 inch strips
• 12 oz can low-salt chicken broth
• 12 oz can low-salt beef broth
• 1 cup heavy cream
• 8 garlic cloves
• 3/4 cup cooked peas (still firm)
• 1 cup parmesan cheese
• 1 lb penne pasta
• salt and black pepper
• 2 tablespoons butter
• 1/2 cup olive oil

1. Bring beef, chicken, heavy cream, and 2 garlic cloves to a boil in medium saucepan. Reduce to 1 1/4 cup, about 25 minutes.
2. Season chicken with salt and pepper. Place in baking pan with 1/2 cup olive oil and 6 garlic cloves. Bake 30 minutes at 375 degrees, or until cooked. Cut baked chicken into 1/2 inch cubes.
3. Melt butter in large skillet. Add mushrooms until browned, about 8 minutes.
4. Cook penne in large pot of salted water until just al dente.
5. Drain pasta and return to pot. Add reduced broth mixture (remove garlic cloves), peas, chicken, and mushrooms to pot. Stir mixture over low heat until thoroughly coated. Remove from heat. Stir in parmesan and pruscuitto. Transfer to serving bowl.

chicken breasts, crimini mushrooms, pruscuitto slices, lowsalt chicken broth, lowsalt beef broth, heavy cream, garlic, still, parmesan cheese, penne pasta, salt, butter, olive oil

Taken from www.epicurious.com/recipes/member/views/garlic-chicken-with-pruscuitto-and-mushrooms-1208638 (may not work)