Serves 4
Ingredients
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
Method
- Cook pasta according to directions on packet, drain and keep warm.
- Brown prosciutto under grill until golden brown and crisp then break into smaller pieces.
- 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.
- 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.
- Toss cooked pasta through sauce, top with prepared prosciutto pieces. If desired, sprinkle with extra grated Parmesan cheese.
No comments:
Post a Comment