Yield
Makes 4 to 6 servings

How to Make It

Step 1

Microwave Fettuccini Alfredo according to package directions. Sauté prosciutto and fresh mushrooms in hot oil in a large nonstick skillet over medium-high heat 3 to 5 minutes or until the mushrooms are tender. Add wine, stirring to loosen particles from bottom of skillet. Add 1/2 pound fresh asparagus and baby green peas. Cook, stirring often, 3 minutes or until vegetables are tender. Stir in the hot Fettuccini Alfredo and 1/2 cup shredded Parmesan cheese. Garnish, if desired. Serve immediately.

Step 2

Note: 3 ounces baked ham and 1/2 cup reduced-sodium chicken broth may be substituted for the prosciutto and white wine.

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