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Prosciutto and sage cream fettuccine
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| 4 thin slices of prosciutto | |
| 3 tbl | spoons sage |
| 8 oz | fettuccine |
| 2 tbl | spoons olive oil |
| 6 oz | cooked chicken strips |
| 1 3/4 cups | chicken broth, (reduced sodium) |
| 1 cup | Alfredo sauce |
| 1/4 tsp | black pepper |
| 1/4 cup | Parmesan |
| Romano cheese | |
Cook pasta.
In large skillet cook chicken strips 1-2 minutes on medium-high heat.
Reduce heat to medium-low. Stir in Alfredo sauce and broth, simmer 3-4 min or until thick. Stir in pasta, prosciutto, sage and pepper. Top with Parmesan.
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