Sunday, August 23, 2009

Creamy Chicken, Asparagus, Mushroom & Proscuitto Pasta

My sincere apologies to my fellow blog readers for taking so long to post on my blog. I've been a bit bogged down with assignments lately... Hence, the last couple of weeks I've been cooking up a lot of quick, simple and easy to prepare meals. Hope you enjoy some of the next couple of recipes that I will blog about. I'm sure there are many time poor people out there, just like myself :P

Serves 4


300g penne pasta
4 slices prosciutto, cut in half length ways
2 tbsp olive oil
500g chicken breast or thigh fillets, thinly sliced
1 onion, finely chopped
2 cloves garlic, crushed
½ cup dry white wine
1 bunch asparagus, cut in 5cm lengths
50g mushrooms, sliced
1 chicken stock cube
375ml light & creamy evaporated milk
¼ cup Parmesan cheese, grated
salt and pepper, to taste

  1. Cook pasta according to directions on packet, drain and keep warm.
  2. Brown prosciutto under grill until golden brown and crisp then break into smaller pieces.
  3. Heat 1 tbsp oil in pan over high heat. Add chicken, cook for 2 minutes until golden brown, remove from pan. Set aside onto a plate lined with paper towels. Keep warm.
  4. Add remaining oil, onion and garlic to pan, cook until onion softens. Add wine and cook for 2 minutes before adding the remaining ingredients. Bring to the boil, then add chicken and simmer for 1 minute. Season with salt and pepper to taste.
  5. Toss cooked pasta through sauce, top with prepared prosciutto pieces. If desired, sprinkle with extra grated Parmesan cheese.

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