Chicken and Leek Pasta with Crispy Prosciutto

You haven’t had the big turkey dinner yet, but since you eat so much of it you’re usually ready for something completely different the next day.  You have to do something with all of those leftovers.  The typical thanksgiving leftover sandwich is great, but why not something different?  Of course you can make this any time, but it would also be great with leftover turkey instead of chicken.  Give it a try this week.

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Chicken and Leek Pasta with Crispy Prosciutto
8 slices of prosciutto
2 leeks, sliced into half moons
2 garlic cloves, minced
10 baby bella   mushrooms, diced
2 chicken breasts, chopped into bit size pieces
1 c white wine
1/2 c mascarpone cheese
1lb orecchiette pasta, cooked

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Preheat oven to 400 degrees.  Place the prosciutto in a single layer on a sheet pan and roast in the oven for 5 minutes. Once cooled, crumble then set aside. In a large sautee pan add 2 tbs olive oil over medium high heat.  Add leeks, garlic and mushrooms, stir occasionally.  Once leeks have started to soften add chicken and cook until just cooked through.  Add white wine, let reduce by half then turn off heat.  Add mascarpone cheese and orecchiete pasta, stir to combine, then sprinkle with crumbled prosciutto.

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