fettuccine with prosciutto and sage cream

Name: Fettuccine with Prosciutto and Sage Cream
Prep time: 5 min
Cook time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 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

(1 RATING)

19 Pinches 1 Photo

Brenda Smith

Franklin, GA

Updated on Feb 23, 2011

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!

Rate

prep time 5 Min

cook time 10 Min

method ---

yield 4 serving(s)

Ingredients

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

How To Make fettuccine with prosciutto and sage cream

Step 1

Cook pasta following package instructions.

Step 2

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.
Step 3

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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