Cook the pasta in plenty of water following the instructions on the packet.
Heat the butter in a large frying pan and fry the onion for 10 minutes until softened.
Add the garlic, bay leaf and wine and bring to the boil. Boil rapidly until reduced by half.
Remove the bay leaf, then stir in the creme fraiche and bring back to the boil.
Add the chicken, ham and cheese and simmer for 5 minutes, stirring occasionally until heated
Add the mint and seasoning. Drain the pasta and turn it into a large serving bowl. Toss with the
sauce immediately and garnish with shredded mint.