CREAMY PROSCIUTTO AND WILD MUSHROOM GEMELLI

DIRECTIONS

Debone chicken, separating meat from the bones; reserve bones for making broth for soup. Reserve 1 tbsp lemon zest; set aside. Cook pasta according to package directions. 

In saucepan, combine 8 cups (2 L) water, lemon slices, parsley stems, 4 cloves garlic, 1 tsp (5 mL) each salt and pepper; bring to boil. Reduce heat to medium-low; add chicken to saucepan. Cook at very low simmer for 12 to 15 minutes or until chicken is cooked through. Strain chicken; reserving 2 cups (500 mL) cooking liquid. Let cool slightly; shred chicken with 2 forks.

Meanwhile, cook bacon in large high-sided skillet set over medium-low heat for 3 to 5 minutes or until golden brown and crispy. Drain on paper towel; reserve skillet with bacon fat. Reserve 2 tbsp (30 mL) bacon fat for soup; set aside.

In blender, purée beans, 1 cup (250 mL) reserved cooking liquid, remaining garlic clove, lemon zest, chili flakes, and remaining salt and pepper until smooth.

Heat reserved skillet with bacon fat over medium heat. Stir in puréed bean mixture; bring to simmer. Stir in chicken; cook for 2 to 3 minutes or until chicken is heated through. Add pasta, remaining cooking liquid, bacon and 1/3 cup (75 mL) Parmesan cheese. Cook for 1 to 2 minutes or until pasta is well coated. Garnish with remaining Parmesan and parsley leaves.