(adapted from Bon Appetit magazine)

Heat 1/4 cup oil in heavy small skillet over medium heat. Add garlic and sauté until light golden brown, about 6 minutes. Strain oil into glass measuring cup; reserve garlic. Add enough oil to measuring cup to measure 1/4 cup. Set aside.

Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

Meanwhile, heat reserved oil in heavy large skillet over medium-high heat. Add chicken and sauté 5 minutes. Add poblanos and sauté 2 minutes. Add tomatoes, 1/4 cup basil, proscuitto and 2 tablespoons cooked garlic and sauté until chicken is cooked through, about 1 minute. Remove from heat. Add butter and stir until just melted.

Drain linguine and place in a large bowl. Add chicken mixture and 1/2 cup Parmesan; toss to coat. Season with salt and pepper. Sprinkle with remaining 1/4 cup basil and 2 tablespoons cooked garlic. Serve with remaining Parmesan.

Chilehead note: I made this with less chicken (1 pound) and extra poblanos. Leave in the veins and seeds from the poblanos if you want a hotter, spicier dish. This makes 4 really large servings and the leftovers heat up well in the microwave! Enjoy!