Creamy Chicken, Asparagus & Prosciutto Pasta Recipe

Creamy Chicken, Asparagus & Prosciutto Pasta


  • 300g
    penne pasta
  • 4 slices
    prosciutto, cut in half lengthways
  • 2 tsp
    olive oil or cooking spray
  • 500g
    skinless chicken breast fillets, thinly sliced
  • 1
    onion, finely chopped
  • 2 cloves
    garlic, crushed
  • 1/2 cup
    dry white wine
  • 1 bunch
    asparagus, cut into 5cm lengths
  • 1/2 cup
  • 1 tsp
    MAGGI Chicken Stock Powder
  • 1/2 tsp
  • 1 can (375mL)
    CARNATION Light & Creamy Evaporated Milk
  • 1/4 cup
    parmesan cheese, grated

How to Cook

Prep Time: 5 minutes | Cooking Time: 25 minutes
  1. Cook pasta according to directions on packet, drain; set aside and keep warm.

  2. Cook prosciutto under grill until golden brown and crisp; set aside.

  3. 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.

  4. 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.

  5. Toss through parmesan; top with prosciutto. If desired, sprinkle with extra grated parmesan cheese.