WEB EXTRA! The Rachael Way: A recipe by “So You Think You Can Cook?!” winner Jenn Thomas of Cuyahoga Falls. Read our February 2008 issue Q&A with her here.
Jenn’s Notes: This is something I just came up with literally tonight when I was cleaning my refrigerator out. It is so easy and so good. I have been eating it cold from the bowl all night long!! This meal is simple but hits with a huge POW!!! You will love it!!
CHICKEN PROSCIUTTO 4 boneless, skinless chicken breast cut into strips Prosciutto cut into thin slices
Put chicken strips on a lined baking sheet and coat with a thin layer of EVOO, S&P. Roast in oven at 375 degrees for 10-15 min. Remove and set aside until cool enough to touch. Take each strip and wrap prosciutto around, set aside on cool plate.
TOMATO BASIL PASTA One box whole-wheat mini shells 1 package fresh basil rolled and thinly sliced 4 whole tomatoes thinly sliced EVOO Salt and pepper Zest of one lemon 3 palms of Parmesan cheese
Boil pasta and strain (do not run water over, we want it hot and starchy), place in large bowl. Immediately and generously drizzle with EVOO. Add S&P, Parmesan cheese, tomatoes and basil. Toss together. You will notice the cheese melting into the pasta. Lay chicken prosciutto on top and serve warm.