Fettucine With Prosciutto And Sage Cream - cooking recipe

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

Preparation

Cook pasta according to package directions.
Cut across prosciutto to form thin strips. Cut sage leaves into thin strips.
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.
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.