Fettucine With Prosciutto And Sage Cream
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
- Servings: 4
- 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
Recipe
- 1 cook pasta according to package directions.
- 2 cut across prosciutto to form thin strips. cut sage leaves into thin strips.
- 3 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.
- 4 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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