2 boneless skinless chicken breasts
1 cup Italian salad dressing
4 Roma tomatoes, seeded and diced
1/4 cup chopped fresh basil
1/4 cup olive oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 pound cavatappi pasta
1/2 cup unsalted butter
4 cloves garlic, crushed
2 cups heavy cream
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded Asiago cheese
4 ounces mascarpone cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 ounces Prosciutto
In a deep baking dish or plastic bag place the chicken and pour the dressing over.
Marinate for 1-2 hours.
In a small bowl mix the tomatoes, basil and olive oil.
Season with salt and pepper toss and set bruschetta aside.
Cook pasta according to package directions.
In a skillet or grill pan sear the chicken over medium heat for 5 minutes, flip and sear the other side.
Make sure the chicken is fully cooked and has an internal temp of 165.
Let rest 5 minutes before slicing.
In a large saucepan melt the butter.
Toss in the garlic and saute for 1-2 minutes.
Add the heavy cream and bring to a simmer.
Reduce the heat and add the mozzarella, Parmesan, Asiago and mascarpone cheeses.
Stir and add the salt and pepper. Continue to stir and cook until the cheeses are melted.
Stir in cooked, drained pasta.
In a small skillet saute the prosciutto until crispy.
Serve the pasta topped with the sliced chicken, bruschetta and crispy prosciutto.