Pasta with Chicken and Mushroom Sauce

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Ingredients

400 g	pasta
	salt and freshly ground black pepper
40 g	butter
1 tbsp	oil
1	onion, chopped
2 clove(s)	garlic, mashed
85 g	Prosciutto di Parma
250 g	chicken breast fillet, cut in 2cm cubes
150 g	mushrooms, sliced
1	tomato, diced
1 tbsp	tomato puree
125 ml	white wine
250 ml	single cream
2 tbsp	crème fraîche
4 tbsp	Parmesan cheese, grated
2 tbsp	parsley, chopped

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 15 min / Grade of difficulty: medium / Calories per portion: n/a

Cook the pasta in salted water until al dente. Drain.

In a saucepan, heat the butter and the oil. Sauté the onions, garlic and ham until crispy. Stir in the chicken and cook over low heat for 5-7 minutes. Add the mushrooms and cook for another 4 minutes. Add the tomato and the tomato purée. Pour in the wine. Reduce the heat and cook until half of the wine has evaporated.

Stir in the cream and the crème fraîche. Season to taste with salt and pepper. Stir in the parsley and the cooked pasta and toss.

Serve sprinkled with Parmesan cheese.