Fettuccine with Prosciutto and Sage Cream Recipe

  • 4 slices prosciutto, thinly sliced
  • 10 sage leaves, cut into strips
  • 8 ounces fettuccine pasta
  • 2 tablespoons olive oil
  • 12 ounces fresh mushrooms, sliced
  • 2/3 cup roasted red peppers
  • 12 ounces cooked chicken strips
  • 1 3/4 cups chicken broth
  • 1 cup Alfredo Sauce
  • 1/4 teaspoon pepper
  • 1/4 cup shredded Parmesan/Romano cheese
Cook pasta and set aside.

Heat oil in large sauté pan. Add mushrooms and cook 2-3 minutes. Add chopped red peppers and chicken strips and cook 1-2 minutes to heat. Reduce heat to low. Stir in broth and Alfredo sauce; simmer 3-4 minutes or unit mixture thickens. Stir in pasta, prosciutto, sage, and pepper. Top with Parmesan cheese and serve.

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