Chicken Alfredo with Mushrooms and Prosciutto Recipe
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A Hearty dish to serve over any type of pasta you wish. Serve with crusty bread and salad.
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1 pound skinless, boneless chicken breast, cut into small cubes
1 small container baby portobella mushrooms
1/4 pound prosciutto, diced
2 tablespoons olive oil
2 jars Alfredo sauce, store bought
1/2 cup milk
1 teaspoon diced garlic
1/4 cup white wine
1 teaspoon oregano
Salt and pepper to taste
Marinate chicken cubes in white wine, garlic, salt, pepper, oregano, in zip lock bag for at least 1 hour.
Heat 1 tbsp olive oil in pan, cook chicken until juices clear. Remove chicken from pan, set aside.
Heat 1 tbsp olive oil. Saute mushrooms and prosciutto together and add chicken back in pan once mushrooms are cooked. Stir together until flavors are blended.
In large pot, mix Alfredo sauce and milk together, add in chicken, mushrooms and prosciutto. Bring to slight boil, then let simmer for 1 hour.
Serve over any pasta, works well with fettuccini, linguini, penne, and rigatoni.
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