Cook pasta according to directions on packet, drain; set aside and keep warm.
Cook prosciutto under grill until golden brown and crisp; set aside.
Heat oil in a medium frying pan over medium high heat; add chicken, cook 5 minutes until golden brown and cooked, remove from pan and keep warm.
Reheat frying pan over medium heat; add onion and garlic; cook until softened. Add wine, bring to the boil and simmer 2 minutes; add asparagus, water, MAGGI Chicken Stock Powder, sage and CARNATION Light & Creamy Evaporated Milk, bring to the boil. Add chicken and pasta; simmer 2 minutes.
Toss through parmesan; top with prosciutto. If desired, sprinkle with extra grated parmesan cheese.