350g penne pasta 2 tbsp butter 1 onion, chopped 1 garlic clove, chopped 1 bay leaf 450ml/ 1 3/4 cups dry white wine or chicken stock 150ml cup cream fraiche 225g cooked chicken, skinned, boned and diced 115g cooked lean ham, diced 115g Gouda cheese, grated 1 tbsp chopped fresh mint salt and ground black pepper finely shredded fresh mint, to garnish
Cook the pasta in a plenty of boiling salted water according to the instruction on the packet. Heat the butter in a heavy-based frying pan and fry the onion for about 10 minutes, or until softened. Add the garlic, bay leaf and wine/chicken stock and bring to the boil. Boil rapidly until reduced by about half. Remove the bay leaf, then stir in the cream fraiche and return to the boil. Add the chicken, ham and Gouda cheese and simmer for 5 minutes, stirring occasionally until heated through. Add the chopped fresh mint and season to taste. Drain the pasta thoroughly and turn it into a large serving dish. Toss with the sauce, garnish with finely shredded fresh mint and serve immediately.
