Fettuccine with prosciutto and sage cream

By á-2521

Ingredients

• 4 slices Prosciutto (2 oz) thinly sliced
• 10 sage leaves
• 2/3 C diced pimientos
• 8 oz Ronzoni garden delight fettuccine
• 2 T extra virgin olive oil
• 12 oz fresh pre-sliced mushrooms
• 1 (9 oz) pkg perdue short cuts roasted chicken breast
• 1-3/4 C chicken broth
• 1 C alfredo sauce
• 1/4 tsp black pepper
• 1/4 C shredded parmesan and romano cheese (combination)

Preparation

Step 1

1. Cook pasta.
2. Preheat large saucepan on medium-high 2-3 minutes. Place oil in pan, then add mushrooms; cook 2-3 minutes or until browned. Add diced pimientos and chicken strips; cook 1-2 minutes to heat.
3. Reduce heat to medium-low. Stir in broth and alfredo sauce; simmer 3-4 minutes or until mixutre has thickened. Stir in pasta, prosciutto, sage, and pepper. Top with Parmesan cheese and serve.