Paglia E Fieno Con Pollo Recipe

Cooking Instructions

1. 1

   Cook the Pasta

   In a large pot of boiling salted water, cook the egg and spinach fettuccine according to package instructions until al dente. Drain and set aside.

2. 2

   Sauté the Chicken

   In a large skillet, heat olive oil over medium heat. Add the diced chicken breast and season with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.

3. 3

   Cook the Vegetables

   In the same skillet, add a bit more olive oil if necessary. Add the sliced mushrooms and minced garlic; sauté until mushrooms are soft, about 3-4 minutes. Add the frozen peas and prosciutto; cook for an additional 2-3 minutes.

4. 4

   Make the Alfredo Sauce

   Reduce heat to low, and stir in the heavy cream. Allow it to simmer for 2-3 minutes, then gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.

5. 5

   Combine Everything

   Add the cooked chicken and pasta to the skillet with the Alfredo sauce. Toss everything together until the pasta is well coated with the sauce. Adjust seasoning with salt and pepper to taste.

6. 6

   Serve

   Serve hot, garnished with extra Parmesan cheese if desired.