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

Ingredients

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

Prep

    • Bring water to a boil for pasta.
    • Cut sage leaves into thin strips (3 tablespoons). Chop red peppers.
    • Cut across prosciutto to form thin strips.

Steps

    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 red peppers and chicken; 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.

Amount per ¼ recipe serving: Calories 560, Total Fat 23g, Sat Fat 8g, Trans Fat 0g, Chol 95mg, Sodium 1540mg, Total Carb 54g, Fiber 4g, Sugars 5g, Protein 33g, Calc 15%, Vitamin A 35%, Vitamin C 50%, Iron 25%