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Chicken & asparagus carbonara
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulgent creamy chicken pasta with asparagus, parmesan, basil, mushrooms, and honey ham.
Ingredients:
  • 1 clove garlic, crushed
  • 200g cup mushrooms, sliced
  • 100g sliced honey ham, shredded
  • 189.38 gm cream
  • 191.25 gm chicken stock
  • 125.00 ml shredded parmesan
  • 125.00 ml basil leaves, torn
  • 400g penne pasta
  • 2 bunches (12 spears) asparagus, cut each spear into 5cm lengths
  • 3 skinless chicken breasts, halved lengthways, cut into 1cm slices
  • 1 leek, finely chopped
  • Extra basil leaves, to serve
Instructions:
  • In a large frying pan over medium heat, heat oil. Cook chicken in batches for 3-5 minutes until golden and fully cooked. Set aside cooked chicken.
  • Saute leek in the same pan over medium heat for 5 minutes until tender. Add garlic and cook for 30 seconds until aromatic. Incorporate mushrooms and ham and cook for 3 minutes until mushrooms are tender and ham is crispy. Pour in cream and stock and simmer for 1 minute. Add chicken back to the pan, sprinkle with parmesan and basil, and simmer for an additional 2 minutes to heat through.
  • While the penne is cooking in a pot of boiling salted water as per the package instructions, add asparagus for the final 2 minutes of cooking. Once cooked, drain the penne and asparagus, then combine them with the carbonara sauce. Mix well and serve, garnished with extra basil leaves.

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