1 1/2 cups penne pasta

4 slices prosciutto, cut in half lengthways

1 tbsp olive oil

2 1 lb chicken breast fillets, thinly sliced

1 onion, finely chopped

2 gloves garlic, crushed

1 bunch asparagus, cut in 1 inch lengths

1/2 cup water

1/2 cup Trumer Pils

1 tsp chicken stock powder

1/2 tsp ground sage

1 1/2 cups can evaporated milk

1/2 cup grated parmesan cheese

Salt, pepper

Cook pasta according to directions on packet, drain, keep warm. Brown prosciutto under grill until golden brown and crisp. Heat oil in pan, add chicken, cook 2 minutes until golden brown, remove from pan. Add onion and garlic to pan, cook until onion softened. Add beer and cook 2 minutes, add remaining ingredients, bring to boil. Add chicken, simmer 1 minute.

Toss cooked pasta through sauce top with prepared prosciutto. If desired, sprinkle with extra grated parmesan cheese.