Summary

Ingredients

• 30 g butter or mararine
• 1 tablespoon olive oil
• 1 onion (s)
• 1 clove garlic
• 60 g ham (prosciutto)
• 250 g chicken thihs (skin and bone)
• 125 g mushrooms
• 1 tomato (s)
• 1 tablespoon tomato paste
• 125 ml white wine
• 250 ml cream
• 500 g penne
• 2 tablespoon parmesan, freshly grated
• some salt and pepper, black

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Instructions

1. Heat the butter and oil in a large pan. Dice the onion and add the crushed garlic and simmer over a low heat until soft. Add the prosciutto and fry until crispy. Add the chicken, cut into strips, and cook over a medium heat for 3 minutes. Add the mushrooms, sliced, and cook for another 2 minutes. Add tomato, sliced, and tomato paste and stir everything until smooth. Add the wine and bring to the boil. Turn the stove down and reduce the liquid by half.
2. Stir in the cream, salt and pepper and bring to the boil. Reduce the heat and let the sauce thicken.
3. Meanwhile cook the penne al dente. Drain and return to the saucepan. Add the sauce to the pasta.
4. Serve immediately and sprinkle with parmesan cheese.