Fettuccine with Prosciutto and Sage Cream

Brenda Smith


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!


★★★★★ 1 vote

5 Min
10 Min


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

How to Make Fettuccine with Prosciutto and Sage Cream


  1. Cook pasta following package instructions.
  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.
  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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About Fettuccine with Prosciutto and Sage Cream

Course/Dish: Pasta
Regional Style: Italian

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