Spaghetti with Rich Sauce Recipe

Summary

Difficulty LevelMediumHealth IndexJust Enjoy
Servings4Cuisine
CourseMethod
Main Ingredient

Ingredients

 Butter/Margarine1⁄2 Cup (8 tbs)
 Slivered prosciutto1⁄2 Cup (8 tbs)
 Slivered cooked chicken1⁄2 Cup (8 tbs)
 Dry white wine1⁄4 Cup (4 tbs)
 Shelled peas1 Cup (16 tbs)
 Mushrooms1⁄4 Pound, diced
 Canned tomatoes16 Ounce (1 Can, 2 Cups)
 Salt To Taste
 Thin spaghetti8 Ounce, uncooked
 Freshly grated parmesan cheese1 Cup (16 tbs)

Nutrition Facts

Serving size

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 mg

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

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.
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