Give your pasta a new taste.


  • 3 chicken breasts (sliced thinly)
  • 1 onion (peeled and diced)
  • 1 garlic clove (peeled and crushed)
  • 1 tblsp olive oil
  • 150 g button mushrooms (sliced)
  • 25 ml vodka
  • 50 ml cream
  • 6 slices proscuitto (cut into strips)
  • 200 g pasta (penne or rigatoni)
  • 40 g parmesan (grated)
  • salt and freshly ground black pepper


  • Cook the garlic and onion in the oil for 2-3 minutes until soft.
  • Add the chicken strips and continue to sauté for another 8-10 minutes.
  • Toss in the mushrooms and cook for 3-4 minutes until they are soft.
  • Add the vodka to the sauce and cook out a little and then add the cream and reduce the liquid by more than half, until it has a thick sauce-like consistency, then add the Proscuitto, season and keep warm.
  • Cook the pasta in boiling salted water until 'al dente'.
  • Strain the pasta and add to the sauce.
  • Allow the flavours to mingle and serve in warm bowls garnished with the Parmesan cheese.