FETTUCCINE WITH PROSCIUTTO AND SAGE CREAM

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Fettuccine with Prosciutto and Sage Cream image

Me and my daughter, Brandi, tried this recipe whenever we went to Publix. The lady in the front was cooking it and of course, we sampled it. It was delicious!

Provided by Brenda Smith @brenda60

Categories     Pasta

Number Of Ingredients 11

2 - 6 oz packages fully cooked chicken strips
12 ounce(s) fresh pre-sliced mushrooms
10 - sage leaves
4 slice(s) prosciutto (about 2 oz)
1/4 cup(s) shredded parmesan/romano cheese blend
1 3/4 cup(s) reduced-sodium chicken broth
8 ounce(s) fettucine pasta
1 cup(s) alfredo sauce
2/3 cup(s) roasted red peppers
2 tablespoon(s) olive oil
1/4 teaspoon(s) black pepper

Steps:

  • Cook pasta following package instructions.
  • Preheat large saute 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.

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