Skip to content

Fettuccine with Prosciutto and Sage Cream

Ingredients

  • 4 slices prosciutto (about 2 oz), thinly sliced
  • 10 sage leaves
  • 2/3 cup roasted red peppers (or pimientos), finely chopped
  • 8 oz fettuccine pasta
  • 2 tablespoons olive oil
  • 12 oz fresh pre-sliced mushrooms
  • 2 cups fully cooked chicken strips (9–12 oz)
  • 1 3/4 cups reduced-sodium chicken broth
  • 1 cup Alfredo sauce
  • 1/4 teaspoon black pepper
  • 1/4 cup shredded Parmesan/Romano cheese blend

Instructions

  1. Bring water to a boil for pasta.
  2. Cut across prosciutto to form thin strips.
  3. Chop sage leaves into thin strips (3 tablespoons).
  4. Chop red peppers.
  5. Cook pasta following package instructions.
  6. Preheat large sauté 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.
  7. 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.