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
Prep
- 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.
Steps- Cook pasta following package instructions.
- 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.
- 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.
Ingredients:
- 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)
- 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).
- 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.
- 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.
