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Zalfrnp - Recipe
1.00 LBS


2 C cooked, shredded chicken
8 ounces mushrooms, sliced
1 onion, chopped
3 ounces of proscuitto, diced
1/2 lb shrimp, peeled and deveined
1/4 C parsley
3 C shredded Mozzarella, divided in half
1/4 C shredded Parmesan cheese
2 1/2 to 3 C heavy cream (depends on how much sauce you want)
1/2 C white wine
1/2 C chicken stock
1 C frozen peas
2 cloves garlic
1 lb ziti
2 T butter
Olive oil
Salt & pepper to taste

Cook the pasta according to directions while you make the sauce. Preheat the oven to 350 degrees.

Drizzle some olive oil in a large skillet over medium high heat.  Cook the proscuitto for a couple of minutes to crisp it up and remove it from the skillet.  Melt the butter in the skillet and cook the onions and mushrooms until tender.  Add in the wine and deglaze the pan.  Add in the chicken stock and cook until reduced, a couple of minutes.  Add in the cream and garlic and cook until it starts to bubble.  Turn the heat off.  Whisk in 1 1/2 C Mozzarella cheese and the Parmesan cheese to melt.  Stir in the shrimp, peas, chicken, parsley and proscuitto.  Taste for salt and pepper and adjust accordingly.  Toss this all with the pasta. 

Put the pasta in a 9 x 13 pan and sprinkle the remaining 1 1/2 C Mozzarella over the top.  Bake 15 to 20 minutes or until cheese is browned and shrimp is cooked.