Publix Aprons

Fettuccine with Prosciutto and Sage Cream

Fettuccine with Prosciutto and Sage Cream
Total Time:
20 minutes


10 sage leaves
2/3 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 3/4 cups reduced-sodium chicken broth
1 cup Alfredo sauce
1/4 teaspoon black pepper
1/4 cup shredded Parmesan cheese


  • 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.


  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.

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Nutritional Information

CALORIES (per 1/4 recipe) 560kcal; FAT 23.00g; SAT FAT 8.00g; TRANS FAT 0.00g; CHOL 95mg; SODIUM 1540mg; CARB 54g; FIBER 4.00g; SUGARS 5g; PROTEIN 33g; CALC 15%; VIT A 35%; VIT C 50%; IRON 25%

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