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Spaghetti With Rich Sauce

21st.Century.Chef's picture
Ingredients
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Slivered prosciutto 1⁄2 Cup (8 tbs)
  Slivered cooked chicken 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Shelled peas 1 Cup (16 tbs)
  Mushrooms 1⁄4 Pound, diced
  Canned tomatoes 16 Ounce (1 Can, 2 Cups)
  Salt To Taste
  Thin spaghetti 8 Ounce, uncooked
  Freshly grated parmesan cheese 1 Cup (16 tbs)
Directions

Melt butter or margarine in a 2-quart saucepan.
Add prosciutto and brown lightly.
Add chicken and wine; simmer gently until wine starts to boil.
Add peas, mushrooms and tomatoes; simmer, stirring occasionally, until peas are done and sauce has thickened slightly.
Season to taste.
Meanwhile, cook spaghetti according to package directions; drain.
Toss with sauce and Parmesan cheese.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Servings: 
4

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