2 T. olive oil

4 cloves garlic, minced

1 (8 ounce) package sliced fresh mushrooms

 4 ounces thinly sliced prosciutto, chopped

3 C. heavy whipping cream

3 C. chopped cooked chicken (leftover from Savory Baked Chicken)

1/4 C. shredded Romano cheese

3/4 tsp. salt

1/2 tsp. crushed dried rosemary

1/2 tsp. dried oregano leaves

1/2 tsp. dried thyme leaves

8 ounces Florentine fettucini, cooked and kept warm

Chopped tomato and grated Romano cheese (optional)

 

Directions: In a large skillet, heat olive oil over medium heat. Add garlic and mushrooms, and cook 5 minutes, stirring occasionally. Add prosciutto, and cook 5 minutes, stirring occasionally, until crispy. Stir in cream, reduce heat, and simmer 12 minutes, or until thickened. Stir in chicken, cheese, salt, rosemary, oregano, and thyme, and cook 5 to 10 minutes, or until thoroughly heated. Serve over cooked pasta. Garnish with chopped tomato and Romano cheese, if desired.