Ingredients
- 30 g (1 oz) salted butter
- 1 tablespoon olive oil
- 1 onion, sliced
- 1 garlic clove, crushed
- 60 g (2 1/4 oz) prosciutto, chopped
- 250 g (9 oz) boneless, skinless chicken thighs, trimmed and sliced
- 125 g (4 1/2 oz) button mushrooms, sliced
- 1 tomato, peeled, halved and sliced
- 1 tablespoon tomato paste (concentrated purée)
- 125 ml (4 fl oz/1/2 cup) white wine
- 250 ml (9 fl oz/1 cup) pouring (whipping) cream
- 500 g (1 lb 2 oz) penne
- 2 tablespoons grated parmesan cheese, for serving
Method
1. Heat the butter and oil in a large frying pan. Add the onion and garlic and stir over low heat until the onion is tender. Add the prosciutto and fry until crisp.
2. Add the chicken and cook over medium heat for 3 minutes. Add the mushrooms and cook for another 2 minutes. Stir in the tomato and tomato paste and then the wine. Bring to the boil. Reduce the heat and simmer until reduced by half.
3. Stir in the cream and season with salt and pepper. Bring to the boil. Reduce the heat again and simmer until the sauce begins to thicken. Meanwhile, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to pan. Add the sauce and toss to combine. Serve immediately, sprinkled with the parmesan, if desired.
