Fettuccine with Prosciutto and Sage Cream
Ingredients
- 8 slices prosciutto about 4 oz, thinly sliced and cut into thin strips
- 1 Tbsp dried sage
- ⅔ cup sweet roasted peppers finely chopped
- 16 oz. fettuccine or linguini
- 2 Tbsp olive oil
- 8 oz. sliced mushrooms
- 2 boneless skinless chicken breasts, cooked and cubed
- 3 ½ cups chicken broth
- 1 jar Classico Four Cheese Alfredo Sauce
- ¼ tsp black pepper
- ½ cup grated Parmesan cheese
Steps
- Cook pasta per package instructions
- Preheat large saute pan for 2-3 minutes on medium-high heat. Add oil and mushrooms and cook 2-3 minutes or until mushrooms are browned.
- Add chopped red peppers and chicken. Cook 1-2 minutes to heat through.
- 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 to serve.