Linguine With Chicken, Garlic And Basil - cooking recipe

Ingredients

1/4 cup olive oil
1 tablespoon olive oil
4 tablespoons garlic, minced
3/4 lb linguine
1 1/2 lbs boneless skinless chicken breasts, cut in strips
2 poblano peppers, seeded, julienned
3 plum tomatoes, seeded and diced
1/2 cup fresh basil, thinly sliced
4 ounces prosciutto, chopped
2 tablespoons butter
1 cup parmesan cheese, grated, divided

Preparation

Heat 1/4 cup oil in heavy small skillet over medium heat.
Add garlic and saute until light golden brown, about 6 minutes.
Strain oil into glass measuring cup; reserve garlic.
Add enough oil to measuring cup to measure 1/4 cup.
Set aside.
Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
Meanwhile, heat reserved oil in heavy large skillet over medium-high heat.
Add chicken and saute 5 minutes.
Add poblanos and saute 2 minutes.
Add tomatoes, 1/4 cup basil, prosciutto and 2 tablespoons cooked garlic and saute until chicken is cooked through, about 1 minute.
Remove from heat.
Add butter and stir just until melted.
Drain linguine and place in large bowl.
Add chicken mixture and 1/2 cup Parmesan; toss to coat.
Season with salt and pepper.
Sprinkle with remaining 1/4 cup basil and 2 tablespoons cooked garlic.
Serve with remaining Parmesan.