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.