Fettucine With Prosciutto and Sage Cream

This is a Publix recipe that came in their weekly ad.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  slices prosciutto (2 oz)
• 10  sage leaves
• 2⁄3 cup  sweet  roasted peppers, finely chopped
• 8  ounces fettuccine pasta
• 2  tablespoons olive oil
• 12  ounces  sliced mushrooms
• 9  ounces chicken breasts, thinly sliced
• 1 3⁄4 cups low sodium chicken broth
• 1  cup alfredo sauce
• 1⁄4 teaspoon pepper
• 1⁄4 cup  shredded parmesan cheese

Directions

1. Cook pasta according to package directions.
2. Cut across prosciutto to form thin strips. Cut sage leaves into thin strips.
3. Preheat a saute pan on medium-high with oil. Add mushrooms and cook 2-3 minutes until lightly browned. Add the red peppers and chicken strips, cook until chicken is no longer pink.
4. 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 1/4 tsp pepper. Top with shredded Parmesan cheese.