Ingredients
Extra virgin olive oil
1 onion
8 cloves of garlic
a couple leaves fresh sage
1 sprig fresh rosemary
¼ lb or less prosciutto
10 mushrooms or so
some asparagus (about 4 spears )
some roasted red peppers
1-2 boneless skinless chicken breasts
1 ½ cups white wine, any
a little half and half or cream
salt and pepper
fresh pecorino romano
½ - 1 lb pasta, any kind, boil while cooking sauce
Optional: artichoke hearts & slices of tomato
Preparation
- 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.
It is easier if everything is all prepared and cut ahead of time.
Add olive oil to sauté 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). Sauté until almost translucent.
Add prosciutto, sauté you want it to crisp a little bit. Add garlic, sauté, do not let garlic brown you might have to adjust heat.
Take out sage and rosemary. Add mushrooms with a little salt and pepper, sauté a couple minutes.
Add asparagus and chicken, sauté until chicken starts to lightly brown.
Turn heat up to high, add wine let alcohol evaporate, taste for salt and pepper.
Add the half and half let cook down, add cheese.
Drain pasta, make sure it is el dente, add to sauté pan turn to coat pasta, add more cheese.
