1 onion
1 lb asparagus
1 red bell pepper
1/2-3/4 lb mushrooms
garlic-- several cloves
6 oz prosciutto
2 T- 1/4 cup fresh basil
1-1 1/2 lb chicken breast
1 lb dry pasta, such as farfalle
4 T butter
about 4 T olive oil
salt to taste
red pepper flakes to taste
pecorino cheese, or parmesan
Cut the onion in thin half-moon slices. Set it aside in its own bowl.
Wash and break the end off the asparagus. Cut them into bite-sized pieces. Put the tips in their own bowl and set them aside. Put the stalks into a big bowl.
Cut the bell pepper and mushrooms into bite-sized pieces and add them to the bowl with the asparagus stalks.
Slice the garlic thinly and add to the vegetables.
Cut the prosciutto into small bits or strips and add them to the vegetables.
Mince the basil, and set it aside separately.
Cut the chicken into bite-sized pieces, and set aside separately.
When ready to cook, boil water for the pasta, and cook it.
In a large skillet or wok, heat the butter and olive oil.
Saute the chicken until just done, then remove from the pan.
Saute the onion for a couple of minutes before adding the large bowl of vegetables. When those are about half done, add the asparagus tips.
When the vegetables are almost cooked enough, put the chicken back in, and add the basil, salt, red pepper flakes, and cheese.
Toss everything with the cooked and drained pasta.
Serve with more cheese.
