Spaghetti with Rich Sauce
|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)|
|Thin spaghetti||8 Ounce, uncooked|
|Freshly grated parmesan cheese||1 Cup (16 tbs)|
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.
Calories 691 Calories from Fat 326
% Daily Value*
Total Fat 37 g56.8%
Saturated Fat 20.9 g104.7%
Trans Fat 0 g
Cholesterol 109.6 mg36.5%
Sodium 951.2 mg39.6%
Total Carbohydrates 58 g19.3%
Dietary Fiber 6.3 g25.3%
Sugars 5 g
Protein 30 g60.4%
Vitamin A 38.7% Vitamin C 42.5%
Calcium 40.5% Iron 14.9%
*Based on a 2000 Calorie diet