Pesto Pasta with Chicken, Prosciutto, and Arugula

This is a variation of one of my favorite dishes to order at Cheesecake Factory- Chicken Bellagio. In this dish, thin spaghetti is coated with a pesto sauce and then topped with chicken, prosciutto, and arugula. In the original recipe, the chicken is breaded and fried. In an effort to make this dish healthier, I skipped the breading and used a very small amount of oil to cook the chicken. The combination of the chicken, prosciutto, arugula, and pesto is absolutely fantastic.`

Ingredients:

4 thin-sliced boneless, skinless chicken breast
Salt and fresh cracked pepper
1 lb. thin spaghetti
½ tsp. garlic powder
½ tsp. onion powder
1 tbsp. Italian seasoning
2 cups packed basil leaves
1/2 cup plus 2 tbsp. olive oil
½ cup finely chopped walnuts
3 cloves garlic, minced
½ cup grated parmesan cheese
8 slices prosciutto
3 cups arugula
Juice from ½ a lemon
Shaved parmesan cheese

Directions:

Step 1: Prepare the pesto: Place the basil and walnuts in a food processor and pulse several times. Add the garlic, parmesan cheese, ¼ tsp. salt, and some pepper and pulse a few more times. While the food processor is running, slowly pour in the oil, stopping to scrape down the sides of the food processor when necessary. Set aside.

Step 2: Prepare the chicken: In a small bowl, combine the garlic powder, onion powder, ½ teaspoon salt, and ¼ tsp. pepper. Sprinkle the chicken on both sides with the seasoning mixture. Place one tablespoon of oil in a skillet over medium heat. Place the chicken in the skillet and cook on each side for 2-3 minutes or until the chicken is cooked through, then remove and keep warm. *You can move on to Step 3 while the chicken is cooking.

Step 3: Fill a large saucepan with water and bring to a boil. Stir in a tablespoon of salt and then add the spaghetti. Cook according to package directions (do not overcook). Reserve one cup of the pasta water and then drain the pasta.

Step 4: Return the pasta to the pan along with the pesto and ½ cup of the pasta water. Stir until a creamy sauce forms and coats all of the pasta (add more pasta water if necessary).

Step 5: In a medium-size bowl, toss the arugula with the lemon juice, one tablespoon of oil, and a pinch of salt and pepper. Divide the pasta among 4 plates and top with the chicken. Place 2 slices of prosciutto over each piece of chicken, then top with the arugula. Shave some fresh parmesan over the top.

Enjoy!

Making the pesto…