Chicken and Prosciutto in an Asiago Cheese Sauce
This is more than your average chicken pasta with prime ingredients used to make this something special including Asiago cheese and prosciutto.
Ingredients
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
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- 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.
- 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.
- 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.
- 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.
- 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.
- Place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well and serve.
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Reviews and Ratings
Global Ratings:
(281)
Reviews in English (198)
This was restaurant quality, but I'd recommend a few changes: a small carton of cream is 2 cups so instead of buying a larger carton for just 1/4 cup more (a bit pricey and I'd rather not have leftover cream to cook w/ b/c of its high fat content) do not add all of the pasta; a whole bouillon is quite acceptable - who's really using 1/4 of it?! I didn't have prosciutto, but it really needs that flavor. I added peas and it completed the meal. Think ahead and reuse the same pots to make fewer dishes! - 07 Oct 2005 (Review from Allrecipes USA and Canada)
This is an awesome recipe! I'm one of those cooks who just can't leave a recipe alone, so I changed it up a bit. I saute`ed the chicken in olive oil, and added 2 minced fresh garlic cloves, 1 tablespoon dried sweet basil, and 1 teaspoon sea salt. For the sauce, I used 3 1/2 cups heavy cream, and added dried sweet basil, 1/2 chicken bouillon cube, 1/2 teaspoon garlic powder, 1 tablespoon real butter, and 1/2 cup chicken broth. I used a full cup Asiago cheese, and substitued bacon for the proscuitto. I also cooked the bacon, mushrooms, and fresh garlic in olive oil, rather than butter. My whole family loved this recipe! If you were to add capers and a sqeeze of fresh lemon juice, it would taste just like a favorite dish at a well known Italian Restaurant....which is what I plan to do next time! - 17 Feb 2007 (Review from Allrecipes USA and Canada)
Since my changes were only in the adjustment of quanity I still gave this recipe 5 stars. I seasoned the chicken with salt and pepper before cooking it. I also added more cheese and used an entire bullion cube to the sauce to add more flavor to it. I added more garlic when cooking the prosciutto. Also I felt that there was too much pasta for the amount of chicken/mushrooms & prosciutto that the recipe called for. I used 2 lbs of chicken, 1 cup of mushroom (next time I will make it 2 cups) and 1/2 cup of prosciutto. I was very excited when I saw this recipe and it reminded me of my favorite dish at the Macaroni Grill that they no longer carry. I recieved several compliments at dinner. Thank you for a great recipe! - 05 Mar 2006 (Review from Allrecipes USA and Canada)