1/4 c. olive oil
1/4 c. minced garlic
5 tomatoes, seeded and chopped
4 oz. prosciutto, cut into small pieces
4 chicken breasts, grilled and cut into strips or cubes (2 pounds)
2 Tbsp. butter
1/2 c. fresh basil, sliced into small strips
3/4 lb. linguine
1/2 c. grated fresh Parmesan or Romano
Fresh basil, chiffonade for garnish

Heat oil in a large skillet and sauté garlic until soft and light brown. Add tomatoes, proscuitto, chicken and butter; sauté for about 5 to 10 minutes. Add basil, and sauté for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture and cheese; toss gently to combine. Sprinkle with basil and serve. Prep Time: 30 minutes. Cook Time:30 minutes Yields 8 servings.