Pizza Pasta This is a pasta inspired by a pizza from a favorite pizzeria that no longer exists. This is a tantalizing blend of carmelized onions, proscuitto, and lemon pepper cream sauce. Please also check out my version of the Chicken, Proscuitto, Carmelized Onion Pizza with Lemon Pepper Cream Sauce Enjoy! Ingredients:   8 thin slices of proscuitto, diced   2 boneless, skinless chicken breasts   2 large yellow onions   3 tbl. butter   2 cloves garlic, minced   Lemon-Pepper seasoning   3 cups cream   juice of 1/2 lemon   angel hair pasta   fresh grated parmesan cheese Instructions: To carmelized the onions, slowly cook the onions in the butter over medium heat. The idea is to cook the onions until they are a deep brown color without burning them. Before the onions have browned, but after the onions are translucent, add the garlic. The onions will take about 20-25 minutes. While the onions are carmelinzing, cut the chicken breasts into bite-sized pieces. Generously season the chicken with the lemon-pepper seasoning. I sometimes add extra black pepper and garlic salt at this point. You will need to cook the chicken in a small amount of olive oil. You may do this in a separate pan. After the onions are carmelized, add the proscuitto and chicken. This needs to cook only a couple of minutes. Now, it is time to turn this into a sauce. Slowly add the cream to the pan. The amount of cream you ultimately add depends on how much sauce you want. If you like the sauce with a strong lemon flavor, add some fresh lemon juice. The sauce should come to a slow, moderate boil. Cook the sauce for about 2-3 minutes. At this point, cook the pasta. I prefer angel hair, but your favorite could do. The amount to cook depends on how much sauce you have actually made. When the pasta is al dente, toss the pasta in the sauce and transfer to a serving platter. I like to sprinkle the top with some fresh grated parmesan cheese! Serves: 2-4 Return to Beef and Pork Entrees Index
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