Creamy Chicken, Asparagus And Prosciutto Pasta

  • cooking time
    10 m
  • calories per serve
    604 cal
  • serves
300 g
penne pasta
4 slices
prosciutto, cut in half lengthways (60g)
1 tbsp
olive oil
400 g
chicken breast, fillets thinly sliced (2)
1 medium
onion, finely chopped (150g)
2 cloves
garlic crushed
1/2 cup
dry white wine (125ml)
1 bunch
asparagus, cut in 5cm lengths
1/2 cup
chicken stock (125ml)
1/2 tsp
ground sage
375 ml
can NESTLÉ CARNATION Light & Creamy Evaporated Milk
1/2 cup
grated parmesan cheese (40g)


  1. cook pasta according to directions on packet, drain; set aside and keep warm.

  2. cook prosciutto under grill until golden brown and crisp; set aside.

  3. heat oil in a medium frying pan over medium high heat; add chicken, cook 2 minutes until golden brown, remove from pan and keep warm.

  4. reheat frying pan over medium heat; add onion and garlic; cook until softened. add wine, bring to the boil and simmer 2 minutes; add asparagus, chicken stock, sage and NESTLÉ CARNATION light & creamy evaporated milk, bring to the boil. add chicken and pasta; simmer 2 minutes.

  5. toss through parmesan; top with prosciutto. if desired, sprinkle with extra grated parmesan cheese and basil leaves.

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