Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 organic boneless skinless chicken breasts halves , cut into bite-size pieces
- 6 slices prosciutto di Parma, cut into bite-sized pieces
- 2 shallots, finely chopped
- 1 garlic clove, minced
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups cooking cream (15 % fat)
- pinch nutmeg
- sea salt and freshly ground pepper
- 1/3 cup grated parmesan cheese (35 g)
- 500 g Gemelli pasta, or pasta of your choice
- 1 cup frozen baby peas, thawed
- 1/3 cup grated parmesan cheese (35 g)
Instructions
- Preheat oven to 425°F / 220° C. Lightly grease a 23 x 33 cm (9 x 13 inch) baking dish or lasagne pan.
- Heat oil in a large deep skillet over medium heat. Season chicken with a little salt and pepper. Cook, stirring for 2 to 3 minutes or until pieces are lightly golden on all sides, add the prosciutto and cook another minute; transfer to a plate.
- Add a 1/2 teaspoon more oil to the skillet, along with the shallots and garlic. Cook, stirring frequently, until the shallot is translucent, 3 to 5 minutes. Add butter; when it has melted, whisk in the flour. Add cream and whisk until smooth. Continue to cook until sauce thickens slightly.
- Stir in salt, pepper, nutmeg and 1/3 cup grated parmesan cheese. Reduce heat to minimum and stir occasionally.
- Meanwhile, bring a large pot of salted water to boil. Add pasta and cook for 6 minutes (2 minutes less than the range given on the package; pasta should be a bit firmer than al dente). Drain pasta and rinse it with cold water to stop the cooking process.
- Add peas to pasta pot and top with the pasta.
- Add the chicken, prosciutto and sauce and stir until well combined.
- Transfer to prepared pan, top with 1/3 cup grated parmesan cheese. Cover with foil and bake pasta for 30 minutes, remove foil and bake for another 10 minutes or until golden brown. Serve and enjoy!