Yum! Tonight's dinner was super easy and tasty. I couldn't find the Prosciutto at the store yesterday and I didn't feel like stopping anywhere else.
This recipe came from the CrockPot cookbook. I love the CrockPot.
1 Whole Roasted Chicken (~2.5 lbs)
Salt and Pepper, to taste
5 oz Prosciutto, diced
1 small white onion, finely chopped
1/2 cup white wine
1 package (10oz) frozen peas
1/2 cup heavy cream
1 & 1/2 Tbsp cornstarch
2 Tbsp water
4 cups farfalle pasta, cooked al dente
Season chicken with salt and pepper. I tossed the whole roasting chicken in the crockpot. Combine chicken, prosciutto, onion, and wine in crockpot. Cover, cook on High 3.5 to 4 hours or on Low 8-10 hours.
During the last 30 minutes of cooking, add frozen peas and heavy cream to cooking liquid.
Pull the chicken out when done and no pink remains. Carve meat (the meat will probably fall off the bone) and set aside on a warmed plate.
Combine cornstarch and water. Add to cooking liquid in CrockPot. Cover and cook on High for 10-15 minutes or until thickened.
To serve, spoon pasta onto individual plates. Place chicken on pasta and top each portion with sauce.
*** YUM ***
I totally meant to take a picture before I ate, but I guess I was more interested in trying the dish that photographing it!