We kind of have a thing for Caroline of Colorful Eats. See, she makes really cool resources (we are huge fans of her printable planning calendars!). Her food photography game is spot on. And as if that wasn’t enough, she went and wrote one amazing review and recipe share for Real Life Paleo.
Really good people tend to make really good food, and they do so in a way that makes you say – why didn’t I think of that?
For this week’s guest post, Caroline created a recipe for Prosciutto Wrapped Pesto Chicken Pasta. Such a brilliant combination sure to have you leaving the dinner table completely satisfied on all levels. The dish is simple to create, yet unique enough to make you feel fancy.
Bust out that spiralizer and enjoy!
- 1 lb boneless & skinless chicken breasts
- 8 slices prosciutto
- 4 tbsp butter, divided
- ½ cup fresh basil pesto
- ¼ cup coconut milk
- 1 crown broccoli, chopped
- 2 zucchini squash, noodled
- parmesan cheese for serving, optional
- Warm a large skillet to medium heat.
- Melt half the butter in the skillet and sauté the broccoli for 5 minutes. Remove and set aside.
- Slice chicken breast in half and then in half again, creating about 8 strips of chicken. Tightly wrap each piece in prosciutto.
- Melt the remaining butter in the skillet and sear chicken for 1 minute, flip to the other side and sear for an additional minute.
- Reduce the heat to low. Stir in the pesto, coconut milk and broccoli, covering the chicken in the pesto sauce. Place a lid on the skillet and simmer for 15-20 minutes or until chicken is thoroughly cooked.
- Serve over a bed of warm zucchini noodles, spaghetti squash or grain free side of choice. Garnish with parmesan if desired.