This recipe is best with
- 40g Anchor Salted Butter
- 2 tbsp olive oil
- 2 cloves chopped garlic
- 1 tsp chopped rosemary
- 4 slices of sliced turkey ham
- 100ml chicken broth
- 700ml Anchor UHT Extra Yield Cooking Cream
- 720g (180g/pax) tri-colour penne pasta (pre-cooked)
- Salt & coarse black pepper as required
- 20g Perfect Italiano Aged Parmesan Grated
- Heat up a pan then place in the Anchor Salted Butter together with olive oil.
- Next add in chopped garlic, rosemary, and turkey ham.
- Sauté all ingredients until aromatic and then pour in chicken broth and reduce it by half.
- Pour in the Anchor Extra Yield Cooking Cream and give it a quick simmer (small bubbles appear), add in the penne together with salt and course black pepper. Stir until all ingredients well combined.
- Sprinkle with Perfect Italiano Grated Cheese and serve hot. Enjoy!