Garlic Chicken Pasta with Prosciutto

• 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 cut into strips
• Fresh basil, chiffonade for garnish

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

olive oil, garlic, tomatoes, chicken breasts, butter, fresh basil, linguine, romano, chiles, red peppers, fresh basil

Taken from www.foodnetwork.com/recipes/garlic-chicken-pasta-with-prosciutto-recipe.html (may not work)