Fettuccine With Prosciutto and Sage Cream


Fettuccine With Prosciutto and Sage Cream


Ingredients

4slices prosciutto (about 2 oz), thinly sliced
10sage leaves
cup roasted red peppers (or pimientos), finely chopped
8oz fettuccine pasta
2tablespoons olive oil
12oz fresh pre-sliced mushrooms
2cups fully cooked chicken strips (9-12 oz)
cups reduced-sodium chicken broth
1cup Alfredo sauce
¼teaspoon black pepper
¼cup shredded Parmesan/Romano cheese blend

Directions


Bring water to a boil for pasta. Cut across prosciutto to form thin strips. Cut sage leaves into thin strips (3 tablespoons). Chop red peppers. Cook pasta following package instructions. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add mushrooms; cook 2–3 minutes or until browned. Add chopped red peppers and chicken strips; cook 1–2 minutes to heat. Reduce heat to medium-low. Stir in broth and Alfredo sauce; simmer 3–4 minutes or until mixture has thickened. Stir in pasta, prosciutto, sage, and pepper. Top with Parmesan cheese and serve.