Fettucine With Prosciutto and Sage Cream
"This is a Publix recipe that came in their weekly ad."
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 slices prosciutto (2 oz)
- 10 sage leaves
- 2⁄3 cup sweet roasted peppers, finely chopped
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil
- 12 ounces sliced mushrooms
- 9 ounces chicken breasts, thinly sliced
- 1 3⁄4 cups low sodium chicken broth
- 1 cup alfredo sauce
- 1⁄4 teaspoon pepper
- 1⁄4 cup shredded parmesan cheese
directions
- Cook pasta according to package directions.
- Cut across prosciutto to form thin strips. Cut sage leaves into thin strips.
- Preheat a saute pan on medium-high with oil. Add mushrooms and cook 2-3 minutes until lightly browned. Add the red peppers and chicken strips, cook until chicken is no longer pink.
- 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 1/4 tsp pepper. Top with shredded Parmesan cheese.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>
