Hello,
This is my first recipe posted on My Loving Oven. Chicken Prata is my husbands’ favorite Italian dish and I have been making this particular dish for about 15 years now. I love cooking Italian food, mainly because it incorporates some of my favorite flavors, such as: basil, tomatoes, and garlic. And, this Chicken Prata recipe has the best of everything Italian!
Where I Discovered It
This recipe comes from a cookbook that my Dad had put together for me. It was a collection of recipes that were posted in the local newspaper every Wednesday. Each week they would feature a recipe from one of the local Rhode Island restaurants and this one came from the restaurant “Prata Bar and Grill”. Currently, the Grid Iron Ale House and Grill.
Chicken Prata is Farfalle pasta topped with chicken and an amazing vodka cream sauce. The sauce consists of sautéed prosciutto, roasted red pepper, garlic, black olives, and spinach. It truly tastes amazing! I hope your family enjoys it as much as mine!
Ingredients:
Serves 4-6
- 1/2 lb. Farfalle pasta
- 1/2 lb chicken breast sliced into one inch pieces
- Italian salad dressing
- 2-4 cloves of fresh minced garlic
- 4 slices of prosciutto
- 1/4 cup roasted red pepper
- 1/2 cup fresh spinach
- 1/4 cup of sliced black olives
- 1 cup of your favorite marinara sauce
- 1/2 cup cream 1 oz. vodka (optional)
- 1 tablespoon olive oil 2 tablespoons of butter
Putting it all together…
- Start by slicing the chicken into 1/2 ” X 1″ thick pieces and drizzle with salad dressing. Let sit approx. 30 minutes.
- chop prosciutto, garlic, roasted pepper, olives and spinach (I like to keep each item separated in small bowls until I am ready to make the sauce).
- start water for boiling pasta.
- take the chicken and sauté on medium heat until fully cooked and set aside in a bowl.
- using the same sauté pan, heat butter and oil together on medium heat until butter is just melted.
- Add garlic and cook until fragrant, about 1 minute.add prosciutto, cook for 2 minutes.
- add roasted red pepper, black olives, and spinach. Cook for another 1-2 minutes.
- add marinara and cream and cook for one more minute
- on low heat, add vodka and reduce for about 5 minutes. Season with salt and pepper.
Chicken Prata is delicious! I made a lactose free version by leaving out the cream and decided to also leave out the vodka since it would likely change the thickness of the marinara sauce. This modified version was a big hit in our house! Thanks, Sue!
So glad you like it!