Green Noodle Pasta

By stacymd23

Ingredients

• - Spinach Fettuccine, 8 or 9 oz package
• 1 - 1 boneless/skinless chicken breast, cubed
• - ~3/4 of a package of mushrooms, chopped
• - ~2.5 oz prosciutto, chopped
• - Pesto cream sauce
• - Feta cheese, to taste

Preparation

Step 1

Saute chicken & mushrooms in a bit of olive oil. Add prosciutto once chicken is cooked and heat through.

Cook pasta as directed on the package (I use fresh pasta). Drain.

Make a cream sauce with pesto mixed in…or buy the Garlic & Herb pasta mix (pictured…Knorr makes it, and one of the other brands makes it as well…don’t buy the pesto pasta mix, it’s not quite the right flavor). Follow as directed on the package, but use about 1/3 more milk…so if it calls for 1 1/2 cups milk, use 2 cups. This stuff tastes pretty good and is close to how American Grill’s tasted, BUT…a fresh pesto cream sauce would be even better.


Mix everything together…pasta, chicken mixture & sauce. Add crumbled or cubed feta cheese at the end so it doesn’t melt away…but mix it in. Put in as little or as much as you like.