John Myers
Ingredients for 4 servings:
- 30 g butter or margarine
- 1 tbsp olive oil
- 1 onion(s)
- 1 clove(s) garlic
- 60 g ham (prosciutto)
- 250 g chicken thighs (skinless and boneless)
- 125 g mushrooms
- 1 tomato(s)
- 1 tbsp tomato paste
- 125 ml white wine
- 250 ml cream
- 500g penne
- 2 tbsp Parmesan, freshly grated
- some salt and pepper, black
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
with chicken and prosciutto
Heat the butter and oil in a large pan. Dice the onion and add it with the crushed garlic, and sauté over low heat until softened. Add the prosciutto and fry until crispy. Add the chicken, cut into strips, and cook over medium heat for 3 minutes. Add the sliced mushrooms and sauté for another 2 minutes. Add the sliced tomato and tomato paste, and stir until smooth. Add the wine and bring to a boil. Reduce the heat to low and reduce the liquid by half. Stir in the cream, salt, and pepper, and bring to a boil. Reduce the heat to low and thicken the sauce. Meanwhile, cook the penne al dente. Drain and return to the pot. Pour the sauce over the pasta. Serve immediately and sprinkle with Parmesan cheese.
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