This recipe was originally an Apron's Meal from my local grocery store, Publix. I know it seems crazy, but I had never cooked with sage before because of some preconceived ideas about the taste.
After tasting the Publix version in the store, I was completely surprised! I just decided at that moment, we were having pasta with sage for dinner.
Here's my version.
FETTUCCINE WITH PROSCUITTO AND SAGE CREAM
12 oz sliced baby portobello mushrooms
4 slices bacon chopped
1 small jar roasted red peppers, chopped fine
2 cups homemade chicken stock
2 cups precooked chicken
1 cup prepared (or homemade) alfredo sauce
(I used a sun dried tomato version)
1 box Fettuccine or other long noodle-cooked and drained
10 sage leaves sliced thinly
In a dry skillet place sliced mushrooms and chopped bacon. Allow to cook until desired doneness (we like ours browned a bit), add chicken and chopped peppers, allow to warm through, 1-2 minutes. Add chicken stock, alfredo sauce, salt, pepper, and sage. Allow to come to a boil then reduce heat to a high simmer until the sauce thickens a bit. Add to hot cooked noodles with parmesan cheese on top. We liked ours with cayenne pepper sprinkled over. I also wouldn't recommend adding salt if using premade chicken stock and or proscuitto/ham-we didn't have any so I embellished with bacon. Just use the most important tool in the kitchen....your tastebuds, to adjust the seasonings.