Prosciutto-Wrapped Swiss Chicken

with Creamy Rigatoni, Spinach & Toasted Panko

Chefs notes: sauce could use a little bit of shaved Parmesan to give it that extra bit.

Also do not forget that the pan you are making the sauce in, and I cannot stress this enough, is the same pan you just had the chicken in the oven for 15 minutes before hand…