Fettuccine Alfredo with Peas and Prosciutto

This lean dinner is kept delicious with the addition of salty Parmesan and prosciutto.  Makes 4 servings.

What you’ll need:

  • 3 1/2 cup fat-free chicken broth
  • 2 cups 1% milk
  • 3/4 pound dried fettuccine
  • 1 1/2 cups (10-ounce package) frozen petite peas
  • 1 ounce thin-sliced prosciutto
  • 1 1/2 teaspoons cornstarch
  • 1 cup reduced-fat sour cream (or fat-free plain Greek yogurt)
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon grated or ground nutmeg
  • salt and pepper

What you’ll do:

  • In a large pot, combine the broth, milk and fettuccine (break if necessary); cover and bring to a boil over high heat.  Stir occasionally.
  • Once boiling, reduce heat to medium-high, and cook, uncovered, stirring often to separate the noodles, for 5 minutes.
  • Add the peas and continue stirring until the pasta is tender to the bite, about 2-4 minutes.
  • Separate the prosciutto slices and cut into 1/4-inch wide strips.
  • In a small bowl, mix with cornstarch with 2 tablespoons water until smooth.
  • Add to the pasta mixture and stir until it boils and thickens.
  • Add the sour cream (or Greek yogurt), Parmesan cheese, nutmeg and salt and pepper to taste.  Stir until well combined and heated through.
  • Stir in the prosciutto and serve.

Recipe and image from Sunset.

So what are you waiting for…Get dinner on the table!

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