- 1 [8-ounce / 227-g] pack spaghetti
- 1 whole large chicken breast, skinned and boned
- 1 tablespoon [15 mL] dry sherry
- 2 teaspoons [10 mL] cornstarch
- Salt
- Salad oil
- 2 medium-sized zucchini [about 8 ounces / 227 g each], thinly sliced
- 1/4 pound [113 g] sliced cooked ham or prosciutto, cut into 1/4-inch [1 cm] wide strips
- 1/2 cup [125 mL] half-and-half
- 3 tablespoons [45 mL] butter or margarine
- 1/4 teaspoon [1 mL] pepper
- 2 tablespoons [30 mL] grated Parmesan or Romano cheese
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- In a saucepot, prepare spaghetti as label directs; drain.
- Return spaghetti to saucepot; keep warm.
- Meanwhile, cut chicken breast in half.
- Then, with knife held in slanting position, almost parallel to the cuttting surface, cut each chicken breast half across width into 1/8-inch [0.5-cm] thick slices.
- In a medium-sized bowl, mix chicken, sherry, cornstarch and 1/4 teaspoon [1 mL] salt; set aside.
- In a 12-inch [30-cm] skillet over medium heat, in 1 tablespoon [15 mL] hot salad oil, cook zucchini and 1/4 teaspoon [1 mL] salt until zucchini is tender-crisp, stirring occasionally.
- With a slotted spoon, remove zucchini to another medium-sized bowl.
- In same skillet over medium-high heat, in 3 more tablespoons [45 mL] hot salad oil, cook chicken mixture, stirring frequently, until chicken loses its pink color, inside-out.
- Remove chicken to bowl with zucchini.
- Into spaghetti, gently stir chicken mixture, ham or prosciutto, half-and-half, butter or margarine and pepper; heat through.
- Toss mixture with Parmesan or Romano cheese.
- Spoon spaghetti mixture onto a warm, large platter.
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