My parents came up with this recipe and I’m sorry that I don’t have a picture to share with you because this is really a fantastic recipe and I feel like you won’t get the full effect until you see the finished dish. They used spices from Napa Style and I looked online and couldn’t really find anywhere else that sells these salt’s, but I bet there is somewhere. I would also link to the salts but the Napa Style website keeps crashing my browser…not good. Regardless, this is a wonderful recipe that is different and pretty light. And, the best part, it is almost better re-warmed up or eaten cold the next day! Great job Mom and Dad! Enjoy!
Package of refrigerated pasta (we used three cheese ravioli)
NapaStyle Citrus Rosemary Gray Salt
NapaStyle Roasted Garlic Gray Salt
NapaStyle Prosciutto Bits
Roasted Chicken, pre cooked and cut into pieces
Parmesan Cheese, grated
Olive Oil
Sprinkle chicken and Prosciutto bits with a little of each salt and heat in skillet in olive oil until heated through. Put in serving dish, sprinkle with Parmesan cheese and heat in oven on low while preparing the pasta. Brown pasta in olive oil with a little of each salt (I did this one layer at a time, lightly browning on each side. It took about four skillets full.). Move browned pasta to serving dish in oven until all pasta is finished. Sprinkle more Parmesan cheese on top, stir and serve.
