Creamy Garlic Chicken Asparagus
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
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.