![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2010\/06\/73831019_1a885e4256.jpg\" "\\"73831019_1a885e4256\\"")
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2 T. olive oil <\/span><\/p>\n 4 cloves garlic, minced <\/span><\/p>\n 1 (8 ounce) package sliced fresh mushrooms <\/span><\/p>\n \u00c2\u00a0<\/span>4 ounces thinly sliced prosciutto, chopped <\/span><\/span><\/p>\n 3 C. heavy whipping cream <\/span><\/p>\n 3 C. chopped cooked chicken (leftover from Savory Baked Chicken) <\/span><\/p>\n 1\/4 C. shredded Romano cheese <\/span><\/p>\n 3\/4 tsp. salt <\/span><\/p>\n 1\/2 tsp. crushed dried rosemary <\/span><\/p>\n 1\/2 tsp. dried oregano leaves <\/span><\/p>\n 1\/2 tsp. dried thyme leaves <\/span><\/p>\n 8 ounces Florentine fettucini, cooked and kept warm <\/span><\/p>\n Chopped tomato and grated Romano cheese (optional) <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 \u00c2\u00a0 2 T. olive oil 4 cloves garlic, minced 1 (8 ounce) package sliced fresh mushrooms \u00c2\u00a04 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) \u00c2\u00a0 Directions: In a…<\/p>\n