Preheat oven to 400°F and line a baking sheet with parchment paper.
Place the prosciutto slices on the baking sheet without overlapping.
Bake for 9 to 12 minutes until the slices start to shrivel and turn golden. Keep an eye on them as they can burn quickly.
Take the pan out of the oven and let them cool for 5 to 10 minutes.
Break up into bite-size pieces and set aside.
For Pasta Sauce
Cook the pasta according to the package instructions until al dente.
Drain the pasta, set aside.
In a large skillet, heat the butter over medium heat, add the shallots and garlic, and sauté until softened, about 2-3 minutes.
Stir in the Polaner® Organic Apricot Preserves and chicken stock and bring the mixture to a simmer. Cook, stirring occasionally, until the sauce has thickened.
Reduce the heat to low and pour in the cream, stirring gently to combine.
Add the chopped thyme leaves and season the sauce with salt and pepper to taste.
Let the sauce simmer gently for 2-3 minutes until it has thickened.
Add the cooked pasta to the skillet with the sauce, tossing gently to coat the pasta evenly with the sauce.
If the sauce is too thick, add chicken stock to thin it out to the desired consistency.
Remove from heat.
Plate the pasta and top with the crispy prosciutto crumble and grated Parmesan cheese to taste. Enjoy!
