Chicken Pasta W/ White Wine Sauce

1. 1

   1. Chop onion and garlic fine, roll prosciutto and slice into small pieces (chiffonade), cut asparagus into about 4 small pieces, slice red peppers, slice mushrooms cut chicken also into slices.

2. 2

   **It is easier if everything is all prepared and cut ahead of time.**

3. 3

   2. Add olive oil to saute pan heat on medium-high, put in sage and rosemary to infuse oil,add onion with some salt and pepper (not too much the prosciutto is salty). Saute until almost translucent.

4. 4

   3. Add prosciutto, saute you want it to crisp a little bit. Add garlic, saute, do not let garlic brown you might have to adjust heat.

5. 5

   4. Take out sage and rosemary. Add mushrooms with a little salt and pepper, saute a couple minutes.

6. 6

   5. Add asparagus and chicken, saute until chicken starts to lightly brown.

7. 7

   6. Turn heat up to high, add wine let alcohol evaporate, taste for salt and pepper.

8. 8

   7. Add the half and half let cook down, add cheese.

9. 9

   8. Drain pasta, make sure it is el dente, add to saute pan turn to coat pasta, add more cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.