Chicken and Prosciutto Pasta

Paula Deen

Makes 4 to 6 servings

2 tablespoons olive oil
4 cloves garlic, minced
1 (8-ounce) package sliced fresh mushrooms
4 ounces thinly sliced prosciutto, chopped
3 cups heavy whipping cream
3 cups chopped cooked chicken
1/4 cup shredded Romano cheese
3/4 teaspoon salt
1/2 teaspoon crushed dried rosemary
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves
8 ounces Florentine fettuccini, cooked, and kept warm
Chopped tomato and grated
Romano cheese (optional)

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.