60g Parmesan cheese, grated
1 chicken breast
2 small onions
1/2 cup olive oil
60g prosciutto, cut into thin slices
250g ripe tomatoes, peeled, seeded and chopped
1/2 cup cream
Freshly ground pepper
Freshly ground nutmeg
Steam the chicken breast over simmering water for 10 minutes and set aside to cool (it should be only barely cooked). When cooled, cut into thin strips.
Halve the onions then cut from the top to the bottom into thin strips. Saute in oil until golden brown. Add the butter to the pan - when melted, add the prosciutto, tomatoes and mushrooms. Simmer for 5 minutes.
Add the chicken with the cream, nutmeg, salt and pepper to taste. Bring to a simmer over a high heat, stirring. Remove from heat and keep warm.
Cook the fettuccine until tender. Drain and toss with the butter and place in a serving dish. Spoon the sauce over the pasta and serve with Parmesan cheese.