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Parmesan Chicken Florentine and Broccoli Pasta
Ingredients
  • 6 chicken cutlets or 8 chicken tenders
  • 1 cup panko style bread crumbs
  • 2 cups grated parmesan
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 3 ounces thinly sliced prosciutto
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons salted butter
  • 3 cloves garlic, chopped
  • chili flakes
  • kosher salt and black pepper
  • 1 pound short cut pasta
  • 2 cups roughly chopped broccoli
  • 1 ½ cups fresh basil, chopped
  • ¾ cup heavy cream
  • 2 ounces cream cheese, at room temperature
Note: Ingredients may have been altered from the original.
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