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Penne with Chicken and Ham Sauce

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Serves: 4
350g / 12oz / 3 cups penne pasta
25g / 1oz / 2 tbsp butter
1 onion, chopped
1 garlic clove, chopped
1 bay leaf
475ml / 16 fl oz / 2 cups dry white wine
150ml / 1/4 pint / 2/3 cup crème fraiche
225g / 8oz / 1 1/2 cups cooked chicken, skinned, boned and diced
115g / 4oz / 2/3 cup cooked lean ham, diced
115g / 4oz / 1 cup Gouda cheese, grated
15ml / 1 tbsp chopped fresh mint
salt and black pepper
finely shredded fresh mint, to garnish

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 through.

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.

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