Veggies!

In a large mixing bowl, combine chicken, salt and pepper.

Use a rubber spatula to thoroughly combine and rest 10 mins.

Oil in a large sauté pan over medium heat, add shallots.

Stir in salt and cook until translucent. Stir in garlic.

Once the garlic is fragrant, add the chicken and cook.

Break down the chicken when the bottoms are browned.

Add Prosciutto and black pepper and cook. Stir in herbs.

Add balsamic and cook, then add white wine and simmer.

Bring to a boil in a large pot of water. Add pasta and cook.

Reduce pasta cooking time by 1min so we FINISH it in the PAN

Add mineral water to adjust the sauce thickness as needed.

Stir in fish sauce and taste. Add salt as needed.

Transfer pasta into sauce, add parsley and toss well.

Toss pasta until sauce thickens and coat the pasta.

Serve with grated parmesan over the pasta.