Ingredients
Method
1.Preheat oven to 200°C/400°F.
2.Cook pasta in a large saucepan of boiling water until tender; drain.
3.Heat oil in same pan over low heat; cook prosciutto, stirring, for 5 minutes or until crisp. Add garlic; cook, stirring, 1 minute. Add pasta to prosciutto mixture, then chicken.
4.Whisk eggs, cream, parmesan and chives in a large jug; season. Stir into pasta mixture.
5.Spoon pasta mixture into a 2-litre (8-cup) ovenproof dish; sprinkle with breadcrumbs. Bake for 25 minutes or until browned lightly.
A large barbecued chicken weighing about 900g (1¾ pounds) should give you 3 cups of shredded chicken meat. For the breadcrumbs, we used ciabatta with the crust left on, cut into pieces then processed. You can also use panko (japanese) breadcrumbs.
Note
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