• 1 whole boneless chicken breast
• 2 tablespoons olive oil
• 3 tablespoons butter
• 1 teaspoon salt
• black pepper, to taste
• ¼ pound thinly sliced prosciutto (from deli counter)
• ½ cup grated Parmesan cheese
• 2 tablespoons heavy cream
• 1 pound gemelli or rotini pasta (any twisted pasta is OK)

 Cooking Instructions

1. Flatten chicken breast under wax paper with a mallet (a hammer works too!)
2. In a frying pan over medium heat, sauté the chicken in the oil and butter; season with salt and pepper, and turn often.  Sauté until brown and cooked through, but still moist.
3. Remove chicken and cut into thin strips, about 1 inch long.  Cut the prosciutto into similar strips.
4. Put the cut chicken and prosciutto back in the pan where the chicken cooked, warming them over low heat and mixing them together.  Add half of the cheese and all of the cream.  Stir together well.

Cook pasta until done (but not squishy); drain in colander.  Toss the pasta and sauce together in the pasta pot (be sure burner is OFF).  Serve with the rest of the cheese on the side.   Good with crusty bread and a green salad.