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.

    Chicken Enchilada Pasta (Fake Ginger)

    • 1 pound penne (or other small pasta)
    • 2-3 chicken breasts, cooked & shredded
    • 1 tablespoon olive oil
    • 1 medium onion, diced
    • 2 garlic cloves, minced
    • 2 teaspoon chili powder
    • 1 teaspoon cumin
    • 2 (10-ounce) cans green chili enchilada sauce
    • 2/3 cup red enchilada sauce
    • 2 cups shredded Cheddar
    • sour cream, tomatoes, avocado, green onions (optional, for serving)
    1. Bring a large pot of water to a boil. Cook the pasta according to package instructions. Drain and set aside (if it’s finished before the sauce).
    2. Heat the olive oil in a large skillet over medium-low heat. Add onions and cook until translucent. Add garlic, chili powder, and cumin; cook for only a minute, until fragrant. Stir in all of the enchilada sauce. Bring to a simmer; allow to cook for about 10 minutes, stirring occasionally. Remove from the heat and stir in the cheese until melted.
    3. Once the pasta is done, add it to the sauce and toss to combine. Serve with sour cream, tomatoes, avocado, green onions, or whatever toppings you’d like.