Wash the chicken breast fillet, pat dry and cut into fine strips. Wash cherry tomatoes, pat dry and quarter. Cut the prosciutto cotto into strips. Clean, quarter or slice the mushrooms. Peel and chop the shallot. Peel, press or chop the garlic. Bring the broth to the boil and prepare.
Heat enough olive oil in a coated saucepan or large pan and lightly sweat the onion and garlic. Add prosciutto and chicken breast strips and fry for approx. 10 minutes, turning. Refine the meat with salt and pepper (and, depending on your taste, with peeled basil, thyme and oregano). Add the broth, cocktail tomatoes, puree tomatoes, cream, tomato paste, salt, pepper, sugar, oregano, parsley and cook for 10 minutes, stirring occasionally. Add mushrooms and pasta. Cook everything on a low flame while stirring, according to the package instructions for the pasta plus 2 minutes.
At the end of the cooking time, check whether the pasta is done and the liquid is sufficiently cooked. If necessary, cook for a few more minutes. Or, if necessary, add a little more liquid.
Serve on pasta plates and sprinkle with parmesan or grated cheese.
Tips: As an alternative to Italian cooked ham, German cooked ham or diced bacon or ham can be used.
If there are no children, the meat can be extinguished with a dash of red wine at the end of the roast.
The ingredients can be exchanged, reduced or other added in order to vary the recipe again and again.
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