From the Kitchen of "Chef" Norm
Fettuccine with

Prosciutto &

Sage Cream
Source (if known): Publix grocery ad 2/17/11:
My notes: Variations in red below I did.  My plate above.  The online recipe says ready in 15 minutes.. take your time and don't rush.  I grilled my own chicken which added some time.  I also waited till my pasta was almost done to start the rest in the pan but kept it warm when done.  Don't overcook it.


4 slices prosciutto (about 2 oz), thinly sliced
10 sage leaves (I reduced this to about 4 large, came out to about 1 1/2 tablespoons)
2/3 cup roasted red peppers, finely chopped (newspaper ad called for 2/3 cup diced pimentos, which I used)
8 oz fettuccine pasta
2 tablespoons olive oil
12 oz fresh pre-sliced mushrooms (I bought whole ones, took the stems out and sliced them myself)
2 (6-oz) packages fully cooked chicken strips (paper recipe said 1, 9 oz pack Perdue short cuts roasted chicken breast -
    I like to grill my own fresh and used two non-Perdue hicken breasts and sliced them in bite size pieces)

1 3/4 cups reduced-sodium chicken broth (the way the recipe showed in the paper it looks like quantity, 1 - amount 3/4 cup but they might have meant
     3/4 cup, which is what I used and it was fine)

1 cup Alfredo sauce (Bertoli, can be bought at most grocery stores)
1/4 teaspoon black pepper
1/4 cup shredded Parmesan/Romano cheese blend


  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 chopped red peppers (or pimento) and chicken strips; 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.

    Based on online recipe:
    CALORIES (per 1/4 recipe) 590kcal; FAT 24g; CHOL 115mg; SODIUM 1680mg; CARB 53g; FIBER 3g; PROTEIN 43g; VIT A 35%; VIT C 50%; CALC 15%; IRON 25%

    Bon Appetit