Thursday, March 1, 2012

Fettuccine With Prosciutto and Sage Cream (Publix Aprons)

    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 


    • Bring water to a boil for pasta.
    • Cut across prosciutto to form thin strips.
    • Cut sage leaves into thin strips (3 tablespoons).
    • Chop red peppers.
    1. Cook pasta following package instructions.
    2. 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.
    3. 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.

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