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1. In a heavy skillet, heat 1/2 cup oil over medium heat.
2. Add the minced garlic and sauté until golden brown, which takes about 6 minutes.
3. Strain the cooked oil into a glass measuring cup and save the garlic and set aside.
4. Measure out 1/4 cup of the oil and set aside.
5. Prepare the linguine in a large stock pot of water that is salted and cook until al dente.
6. Add the reserved oil to a large skillet over medium-heat.
7. Add the chicken to the skillet and cook for 5 minutes.
8. Add the chilies and cook for an additional 2 minutes.
9. Add the diced tomatoes, half the basil, prosciutto and 2 tablespoons cooked garlic and sauté until the chicken is done, which takes about 1 minute.
10. Remove the skillet from the heat, add the butter and stir until the butter melts.
11. Drain the pasta and transfer to a serving bowl.
12. Add the chicken to the pasta and toss to coat.
13. Stir in 1/2 cup of Kasseri cheese.
14. Season, to taste, with salt and pepper.
15. Sprinkle with the remaining basil and garlic and sprinkle with the remaining cheese.
16. Serve immediately.
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