Chicken, Prosciutto, and Goat Cheese Pasta
recipe

A delicious pasta dish combining chicken, prosciutto, and a creamy goat cheese sauce, served with a refreshing cucumber salad.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 400 g boneless chicken breast
- A splash of olive oil
- 4 slices of prosciutto
- Freshly ground black pepper
- 200 g crème fraîche
- 2 dl milk
- 200 g goat cheese
- A large handful of fresh basil
- 240 g pasta (dry weight, e.g., radiatore)

Cucumber Salad:

- 2 cucumbers
- 1 small head of romaine lettuce
- A handful of fresh parsley
- 2 tsp lime juice
- 2 tsp olive oil
- A pinch of salt and black pepper

Instructions:

1. Cut the chicken into bite-sized pieces and sauté in a pan with a splash of olive oil until golden brown.
2. Chop the prosciutto into small pieces, add to the pan, and mix with the chicken. Season with black pepper.
3. Add the crème fraîche and milk, letting the sauce simmer for a few minutes until the chicken is fully cooked.
4. Remove the rind from the goat cheese, crumble it, and add it to the sauce. Stir until the cheese melts. Thin the sauce with milk if it feels too thick.
5. Finally, stir in the chopped basil.
6. Cook the pasta in salted water according to package instructions, drain, and mix with the sauce.

Cucumber Salad:

1. Tear or chop the romaine lettuce into smaller pieces and mix with the parsley.
2. In a small bowl, combine lime juice, olive oil, salt, and black pepper, then toss with the salad.
3. Peel the cucumbers, remove the seeds, chop into small pieces, and mix into the salad.

Nutritional Information (per serving):

- Energy: 600 kcal
- Protein: 40 g
- Carbohydrates: 60 g
- Fat: 25 g

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