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Recipes
Fettuccine with Prosciutto and Sage Cream
4 servings
30 minutes total

Ingredients

  • 10 sage leaves
  • ⅔ cup roasted red peppers
  • 4 slices prosciutto (about 2 oz)
  • 8 oz fettuccine pasta
  • 2 tablespoons olive oil
  • 12 oz sliced fresh white mushrooms
  • 2 cups fully cooked chicken strips (9–12 oz)
  • 1 ¾ cups reduced-sodium chicken broth
  • 1 cup Alfredo sauce
  • ¼ teaspoon pepper
  • ¼ cup shredded Parmesan cheese

Steps

    1. Bring water to a boil for pasta. Cut sage leaves into thin strips (3 tablespoons). Chop red peppers. Cut prosciutto into thin strips.
    2. Cook and drain pasta following package instructions.
    3. Meanwhile, preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add mushrooms; cook and stir 2–3 minutes until browned. Add red peppers and chicken; cook 1–2 minutes.
    4. Reduce heat to medium-low. Stir in broth and Alfredo sauce; simmer 3–4 minutes until mixture has thickened and chicken is 165°F. Stir in pasta, prosciutto, sage, and pepper. Top with Parmesan cheese and serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 480, Total Fat 17g, Sat Fat 6g, Trans Fat 0g, Chol 80mg, Sodium 1430mg, Total Carb 55g, Fiber 4g, Total Sugar 6g, (Incl. 1g Added Sugars), Protein 33g, Vitamin D 0%, Calc 10%, Iron 20%, Potassium 10%