Chicken with Peas, Prosciutto and Vermicelli

Makes 4 servings

From Uncle Kelly and Aunt Jo

ingredients

1 lb boneless, skinless chicken breasts, cut into bite-size strips
flour for dredging
1 tbs butter
1 can (15 ounce) reduced-sodium
chicken broth
1/3 cup broken vermicelli pasta
1 tsp basil
4 strips chopped prosciutto
1/2 cup tiny grape tomatoes
1/4 cup shelled fresh peas or thawed
frozen peas
salt and pepper to taste

directions

Dredge chicken in flour and shake off excess. Melt butter in a medium skillet; brown chicken well on both sides. Add broth, pasta, basil and prosciutto to skillet, pressing pasta under the liquid. Cook over medium heat for about 10 minutes or until pasta is cooked and most of the liquid has cooked off. Add tomatoes and peas; simmer for 5 minutes more. Season to taste with salt and pepper.

Source: Ashley