Step 1

Heat oil in a large frying pan on medium. Cook chicken in batches for 3-5 mins until golden and cooked through. Remove from pan and set aside.

Step 2

Cook leek in same pan on medium for 5 mins until soft. Add garlic and cook for 30 secs until fragrant. Add mushrooms and ham. Cook for 3 mins until mushrooms are tender and ham crisp. Pour over cream and stock. Simmer for 1 min. Return chicken to pan with parmesan and basil and simmer for another 2 mins. to heat through.

Step 3

Meanwhile, cook penne in a large pan of boiling salted water according to packet directions. Add asparagus for the last 2 mins of cooking. Drain. Add penne and asparagus to carbonara sauce and toss to combine. Serve topped with extra basil leaves.