Chicken Pasta W/ White Wine Sauce

• Extra virgin olive oil
• 1 onion
• 8 cloves of garlic
• a couple leaves fresh sage
• 1 sprig fresh rosemary
• 1/4 lb or less prosciutto
• 10 mushrooms or so
• some asparagus (about 4 spears )
• some roasted red peppers
• 1-2 boneless skinless chicken breasts
• 1 1/2 cups white wine, any
• a little half and half or cream
• salt and pepper
• fresh pecorino romano
• 1/2 - 1 lb pasta, any kind, boil while cooking sauce
• Optional: artichoke hearts & slices of tomato

1. 1. Chop onion and garlic fine, roll prosciutto and slice into small pieces (chiffonade), cut asparagus into about 4 small pieces, slice red peppers, slice mushrooms cut chicken also into slices.
2. **It is easier if everything is all prepared and cut ahead of time.**
3. 2. Add olive oil to saute pan heat on medium-high, put in sage and rosemary to infuse oil,add onion with some salt and pepper (not too much the prosciutto is salty). Saute until almost translucent.
4. 3. Add prosciutto, saute you want it to crisp a little bit. Add garlic, saute, do not let garlic brown you might have to adjust heat.
5. 4. Take out sage and rosemary. Add mushrooms with a little salt and pepper, saute a couple minutes.
6. 5. Add asparagus and chicken, saute until chicken starts to lightly brown.
7. 6. Turn heat up to high, add wine let alcohol evaporate, taste for salt and pepper.
8. 7. Add the half and half let cook down, add cheese.
9. 8. Drain pasta, make sure it is el dente, add to saute pan turn to coat pasta, add more cheese.

extra virgin olive oil, onion, garlic, couple, rosemary, ubc, mushrooms, some asparagus, red peppers, chicken breasts, white wine, cream, salt, pecorino romano, pasta, tomato

Taken from www.epicurious.com/recipes/member/views/chicken-pasta-w-white-wine-sauce-1219395 (may not work)