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Publix Simple Meals

Fettuccine With Prosciutto and Sage Cream

Makes 4 Servings
Total Time:
20 minutes
Active Time:
20 minutes

Cooking Sequence

-- Bring water to boil for pasta; complete prep steps - 10 minutes

-- Cook pasta and prepare sauce; complete recipe and serve - 10 minutes

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


-- 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.

Aprons Advice

-- Complete your meal with a fresh salad blend, crusty baguette, and cannoli for dessert.

-- Top a sliced baguette with red peppers and cheese, for a great appetizer.

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Fettuccine With Prosciutto and Sage Cream

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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