About this recipe:A rich chicken pasta dish with prosciutto, mushrooms and cheese. Asiago cheese is made in the region of Vicenza and Trento in Italy and is a flavourful alternative to Parmesan or Pecorino. If you can't find it in your area, use either of the latter instead.
500g farfalle pasta
2 tablespoons vegetable oil
450g skinless chicken breast fillets - cubed
525ml double cream, divided
1/4 chicken stock cube, crumbled
80g grated Asiago cheese
1/2 tablespoon cornflour
2 tablespoons water
40g chopped prosciutto
1 tablespoon chopped fresh garlic
4 tablespoons sliced mushrooms
1/2 tablespoon dried parsley
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:40min › Ready in:1hr
Bring a large pot of lightly salted water to the boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
Heat 2 tablespoons vegetable oil in a frying pan over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in centre. Set aside.
In a medium saucepan, bring 450ml of the cream to a simmer, stirring often. Whisk in chicken stock cube and Asiago cheese until well blended. 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 frying pan over medium high heat. Stir in prosciutto, garlic and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat and continue cooking until chicken is heated through. Return sauce to the heat and add remaining cream and parsley. Heat through.
To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.