Labadie Recipe Database

Name Roast Chicken with Peas, Prosciutto and Cream Number of People 6 List of Ingredients 1 cut-up whole chicken (2 1/2 lbs.) salt and pepper 5 oz. prosciutto, diced 1 white onion, finely chopped 1/2 cup dry white wine 10 oz. package frozen peas 1/2 cup whipping cream 2 T water 1 1/2 T cornstarch 4 cups bow tie pasta, cooked and drained Description Season chicken with salt and pepper. Combine chicken, prosciutto, onion and wine in slow cooker. Cover; cook on LOW for 8 to 10 hours or HIGH for 3 1/2 to 4 hours. Stir peas and cream into cooking liquid in slow cooker during last 30 minutes of cooking. Remove chicken to cutting board when cooked through. Care into slices, discarding bones. Remove chicken to warm platter. Stir water into cornstarch in small bowl til smooth. Whisk into cooking liquid in slow cooker. Cover; cook on HIGH for 10 to 15 minutes or until thickened. To serve, spoon pasta onto individual plates. Place chicken on pasta; op each portion with sauce. Time 15 minutes prep + cooking time Difficulty (1-5) 1 Notes Can use any chicken parts that appeal to you. Image