Fettuccine With Prosciutto and Sage Cream
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
CALORIES (per 1/4 recipe) 590kcal; FAT 24g; CHOL 115mg; SODIUM 1680mg; CARB 53g; FIBER 3g; PROTEIN 43g; VIT A 35%; VIT C 50%; CALC 15%; IRON 25%
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Recipe Version R-02/12-0051