- 4 thin slices prosciutto, thinly sliced
- 10 sage leaves, cut into thin strips
- 2/3 cup roasted red peppers (or pimientos), finely chopped
- 2 tablespoons olive oil
- 12 ounces fresh pre-sliced mushrooms
- 2 cups fully cooked chicken strips
- 1 3/4 cups reduced-sodium chicken broth
- 1 cup Alfredo sauce
- 1/4 teaspoon black pepper
- 1/4 cup shredded Parmesan/Romano cheese blend
- Cook pasta following package instructions.
- Preheat large saute pan on medium-high 2-3 minutes. Place oil in pan, then add mushrooms; cook 2-3 minutes or until browned. Add chopped red peppers and chicken strips; cook 1-2 minutes to heat.
- 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.