A pasta recipe I love

I had a craving for this the other night and made it. Here's the recipe: Farfalle Pasta with Prosciutto and Chicken 1 box bow tie (farfalle) pasta 1 to 2 cups frozen tiny peas 1 tablespoon butter 1 package (6 slices) prosciutto, chopped ¾ cup chicken stock 1 cup heavy cream ½ teaspoon nutmeg 1 cup white wine ½ cup parmesan cheese 2 chicken breasts, cooked and cut up mushrooms (if you desire) Boil pasta and cook. Cook chicken (I do this in a skillet. I use thin cut chicken breasts, cook until done and then shred). Heat oil in a large skillet over medium-high heat. Add mushrooms; sauté 10 minutes. Add prosciutto and cook a few minutes more. Stir in chicken stock and white wine, boil over heat until liquid is reduced by half. Add cream, peas, nutmeg and salt/pepper to taste. Bring to a simmer and cook until sauce thickens some, stirring occasionally. Toss together sauce, pasta and chicken. Add parmesan cheese. Serve. The great thing about this recipe is you can leave out the chicken or the mushrooms or both. It even tastes good without the cream (although not AS good!). You can add as little or as much prosciutto you desire. It is yummy!