Spaghetti with Rich Sauce Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Prosciutto | 1/2 Cup (16 tbs), slivered | |
| Cooked chicken | 1/2 Cup (16 tbs), slivered | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| 1 cup shelled peas | ||
| Mushrooms | 1/4 pound, diced | |
| Tomatoes | 2 Cup (16 tbs) | |
| Salt, pepper and cayenne | ||
| Thin spaghetti | 8 Ounce, uncooked | |
| Parmesan cheese | 1 Cup (16 tbs), grated | |
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.
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.
Chef
