Fettuccine with Proscuitto and Sage Cream

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.

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
Parmesan Cheese

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.

This post is linked up at Tasty TuesdayTempt my Tummy Tuesday


  1. Wow that sounds so delicious, right up my alley with the mushrooms and red peppers. Thanks for sharing!


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