Pea, prosciutto & chicken pasta

May 2, 2022 (Last Updated: April 29, 2022)
Pea, prosciutto and chicken pasta

Creamy chicken pasta topped with crispy prosciutto, sweet peas and earthy mushrooms…it can’t get much better than this! This recipe is a great way to use up leftover roast chicken and is an all-rounded crowd-pleaser.

 

Pea, prosciutto & chicken pasta

HANDS-ON TIME 25 min | TOTAL TIME 40 min | SERVES 6

 

INGREDIENTS

  • 6 slices prosciutto
  • 500 grams fusilli pasta
  • 2 tbsp butter
  • 1 garlic clove, minced
  • 200 grams portobellini mushrooms, thinly sliced
  • 480 grams shredded barbecued chicken
  • 150 grams sugar snap peas, trimmed and halved lengthways
  • 200 grams Danish feta, crumbled
  • 300 ml cream
  • 2 tbsp roughly chopped fresh tarragon
  • Handful baby salad leaves

 

METHOD

PREHEAT the oven to grill.

PLACE prosciutto on an oven tray and grill for 3 minutes or until crisp. Drain on paper towel.

COOK pasta in a large pot of boiling salted water according to package directions. Drain, reserving 2 cups of pasta water.

WIPE the pot clean. Add butter and allow to melt. Add the garlic and mushrooms, cook over medium heat until mushrooms are golden and tender.

RETURN pasta to pan. Add chicken and peas. Stir in feta, cream, tarragon and reserved pasta water. Cook, stirring, until creamy and heated through. Season to taste.

TOP the pasta with crumbled crispy prosciutto and salad leaves. Garnish with peas and serve.

 

Tip from the team: If you can’t find fresh tarragon, use 2 tsp dried tarragon or substitute it for fresh basil.

Pea, prosciutto & chicken pasta

Serves: 4-6
Prep Time: 25 Total Time: 40

Ingredients

  • 6 slices prosciutto
  • 500 grams fusilli pasta
  • 2 tbsp butter
  • 1 garlic clove, minced
  • 200 grams portobellini mushrooms, thinly sliced
  • 480 grams shredded barbecued chicken
  • 150 grams sugar snap peas, trimmed and halved lengthways
  • 200 grams Danish feta, crumbled
  • 300 ml cream
  • 2 tbsp roughly chopped fresh tarragon
  • Handful baby salad leaves

Instructions

1

PREHEAT the oven to grill.

2

PLACE prosciutto on an oven tray and grill for 3 minutes or until crisp. Drain on paper towel.

3

COOK pasta in a large pot of boiling salted water according to package directions. Drain, reserving 2 cups of pasta water.

4

WIPE the pot clean. Add butter and allow to melt. Add the garlic and mushrooms, cook over medium heat until mushrooms are golden and tender.

5

RETURN pasta to pan. Add chicken and peas. Stir in feta, cream, tarragon and reserved pasta water. Cook, stirring, until creamy and heated through. Season to taste.

6

TOP the pasta with crumbled crispy prosciutto and salad leaves. Garnish with peas and serve.

Notes

If you can’t find fresh tarragon, use 2 tsp dried tarragon or substitute it for fresh basil.

Did you make this recipe? Tag us on Instagram @foodandhomesa

 

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Chorizo omelette with chilli beans

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