Chicken Alfredo with Mushrooms and Prosciutto Recipe

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A Hearty dish to serve over any type of pasta you wish. Serve with crusty bread and salad.
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  • 1 pound skinless, boneless chicken breast, cut into small cubes
  • 1 small container baby portobella mushrooms
  • 1/4 pound prosciutto, diced
  • 2 tablespoons olive oil
  • 2 jars Alfredo sauce, store bought
  • 1/2 cup milk
  • 1 teaspoon diced garlic
  • 1/4 cup white wine
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • Marinate chicken cubes in white wine, garlic, salt, pepper, oregano, in zip lock bag for at least 1 hour.
  • Heat 1 tbsp olive oil in pan, cook chicken until juices clear. Remove chicken from pan, set aside.
  • Heat 1 tbsp olive oil. Saute mushrooms and prosciutto together and add chicken back in pan once mushrooms are cooked. Stir together until flavors are blended.
  • In large pot, mix Alfredo sauce and milk together, add in chicken, mushrooms and prosciutto. Bring to slight boil, then let simmer for 1 hour.
  • Serve over any pasta, works well with fettuccini, linguini, penne, and rigatoni.
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