Mix egg whites, lemon juice, oregano and 2 tablespoons of pesto and stir to combine. Place in a quart zipper seal bag along with chicken strips and marinate for 30 minutes.
Toast the pine nuts in a small frying pan over medium heat for about five minutes until lightly browned. Do not overcook.
Mix the flour salt and pepper. Dip the marinated chicken strips in the flour and coat on both sides.
In a 14” sauté pan, heat 2 tablespoons of butter and 2 tablespoons of oil over medium high heat until hot and frothy. Add chicken strips in single layer and cook on both sides for 2-3 minutes, or just until cooked through. Cook in two to three batches using an additional tablespoon of butter and oil if needed. Remove to platter and hold.
Cook pasta according to package instructions.
In the same pan over medium heat, sauté the shallots until translucent; about 1-2 minutes. Add garlic and cook for 30 seconds. Add chopped Prosciutto, parsley and toasted pine nuts and cook for one more minute.
Add cream and 3 tablespoons of the pesto. Add salt and pepper only if needed and stir to combine. Stir in 1/3 cup of the Parmesan cheese until melted into the sauce. Save the rest for serving.
Add the cooked chicken into the sauce and gently mix to combine.
To serve, mix two to three tablespoons of the pesto with the cooked Linguini and place on a serving platter. Top with the chicken and cream mixture. Sprinkle the remaining Parmesan cheese (more if needed) and top with the arugula. Or serve pasta, chicken and sauce directly onto serving plates and top each plate with Parmesan and arugula.
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