Streetwise Magazine, Milnrow & Newhey, March 2014 | Page 57

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2. Cook chicken in batches for 3-5 mins until
golden and cooked through. Remove from
pan and set aside.
3. Cook leek in same pan on medium for 5
mins until soft.
4. Add garlic and cook for 30 secs until fragrant. Add mushrooms and ham.
5. Cook for 3 mins until mushrooms are
tender and ham crisp. Pour over cream
and stock. Simmer for 1 min.
6. Return chicken to pan with parmesan and
basil and simmer for another 2 mins. to
heat through.
7. Meanwhile, cook penne in a large pan of
boiling salted water.
8. Add asparagus for the last 2 mins of cooking. Drain. Add penne and
asparagus to carbonara sauce and toss to
combine.
9. Serve topped with extra basil leaves.
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2 tbsp olive oil
1 clove garlic crushed
200 g cup mushrooms sliced
100 g ham shredded
3/4 cup cream
3/4 cup chicken stock
1/2 cup shredded parmesan
1/2 cup basil leaves torn
400 g penne pasta
2 bunches (12 spears)
asparagus cut each spear into
5cm lengths
3 skinless chicken breasts
halved lengthways, cut into 1cm
slices
1 leek finely chopped
extra basil leaves to serve

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