CHICKEN, MUSHROOM, PEA & PROSCIUTTO PASTA

SERVES 6 PREP 20 MINS COOK 20 MINS COST $$$$$

6 slices prosciutto 500g packet spiral pasta 2 tbsp garlic butter spread 200g Swiss brown mushrooms, thinly sliced 3 cups shredded barbecued chicken 150g sugar snap peas, trimmed, halved lengthways 200g Danish feta, crumbled 300ml tub cream 2 tbsp chopped tarragon ½ cup loosely packed lamb’s tongue leaves Preheat grill. Place prosciutto on an oven tray. Grill 3 mins until prosciutto is crisp. Drain on paper towel.

Cook pasta in a large saucepan of boiling salted water 8 mins until tender. Drain, reserving 2 cups cooking liquid. Wipe saucepan clean.

Melt butter in cleaned pan. Cook mushrooms over medium heat, stirring, 5 mins until golden and tender.

Return pasta to pan. Add chicken and peas. Stir in feta, cream, tarragon and reserved cooking liquid. Cook, stirring, 5 mins until creamy and heated through. Season to taste.

Serve pasta topped with prosciutto and leaves.