Chicken and Prosciutto in an Asiago Cheese Sauce

    Chicken and Prosciutto in an Asiago Cheese Sauce


    263 people made this

    This is more than your average chicken pasta with prime ingredients used to make this something special including Asiago cheese and prosciutto.

    Serves: 6 

    • 500g farfalle (bow tie) pasta
    • 2 tablespoons vegetable oil
    • 500g skinless, boneless chicken breasts, cubed
    • 2 1/4 cups (560ml) cream, divided
    • 1/4 cube chicken stock, crumbled
    • 3/4 cup grated Asiago or similar cheese
    • 1/2 tablespoon cornflour
    • 2 tablespoons butter
    • 1/4 cup diced prosciutto
    • 1 tablespoon diced fresh garlic
    • 1/4 cup sliced mushrooms
    • 1/2 tablespoon parsley flakes

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Bring a large saucepan of lightly salted water to a boil. Cook pasta for 8 to 10 minutes or until al dente. Drain and set aside.
    2. Heat 2 tablespoons vegetable oil in a frypan over medium-high heat. Cook and stir chicken cubes reducing heat if necessary until no longer pink in centre and juices run clear. Set aside.
    3. In a medium saucepan bring 2 cups cream to a simmer stirring often. Whisk in stock and cheese until well blended and bouillon has dissolved completely. Dissolve cornflour in 2 tablespoons water and whisk into mixture. Cook and stir 2 minutes more then remove from heat and set aside.
    4. Melt butter in a medium frypan over medium high heat. Stir in prosciutto, garlic and mushrooms then cook until mushrooms are tender; about 3 minutes.
    5. Add chicken, reduce heat and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
    6. Place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well and serve.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate