Pasta with boscaiola sauce

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 175g of chicken ham chopped
• 200g Swiss brown mushrooms, thinly sliced
• 300ml thickened cream
• 1/3 cup flat-leaf parsley leaves, chopped
• 400g dried curly fettuccine pasta

Process

• Boscaiola sauce
• Heat oil in a large frying pan over medium heat
• Add onion and chicken ham.
• Cook, stirring, for 5 minutes or until onion is tender
• Add mushrooms. Cook for 3 minutes.
• Stir in cream and parsley.
• Bring to a gentle boil. Reduce heat to medium-low. Simmer for 5 minutes or until sauce is reduced slightly.

Pasta

• Cook the pasta in a large saucepan of salted boiling water until al dente.
• Add the pasta to the sauce.
• Season with salt and pepper and toss until well combined.
• Top with extra parmesan.