BY SARA WILES
With spring we get blooming flowers, rising temperatures and, if you’re like me, a desire to break away from the heavy winter comfort foods. The prosciutto and peas bring flavors that are fresh, light but still creamy and rich.
1 pound of fettucine
Salt and pepper
¼ pound of prosciutto, sliced into ¼ inch ribbons (bacon works great, too!)
1 medium yellow onion, diced small
2 cups mushrooms, sliced
3 cloves garlic, minced
1 cup heavy cream
½ cup pasta water
1 cup frozen peas
½ cup grated parmesan
- Roast the chicken by placing it on a baking sheet and roasting at 425 degrees for 20-25 minutes, or until cooked through. Let sit and chop into thin slices. Meanwhile, boil salted water for pasta.
- Cook prosciutto in a large sauté pan until crispy, then remove from the pan and set aside. In the same pan, add two tablespoons olive oil, mushrooms, onion and garlic. Cook for 5 minutes until tender. Add pasta to boiling water and cook for 6-8 minutes until almost tender. Reserve ½ cup of pasta water to use in the sauce – set aside.
- Add 1 cup heavy cream and ½ cup of the reserved pasta water. Simmer on medium until it thickens.
- Add the prosciutto back in along with sliced chicken, peas and parmesan cheese. Serve immediately.