Fettuccine Alfredo with Peas and Prosciutto

Fettuccine Alfredo with Peas and Prosciutto
Photo by James Carrier

Ingredients

  • 1 cup reduced-fat sour cream
  • Salt and pepper
  • 3 ½ cups fat-skimmed chicken broth
  • ½ cup grated parmesan cheese
  • ¾ pound dried fettuccine
  • 1 ½ teaspoons cornstarch
  • ¼ teaspoon freshly grated nutmeg or ground nutmeg
  • + 3 more ingredients
    • 2 cups low-fat (1%) milk
    • 1 ounce thin-sliced prosciutto
    • 1 ½ cups (10-oz. package) frozen petite peas

1. In a 5- to 6-quart pan, combine broth, milk, and fettuccine (break fettuccine if necessary to fit into pan); cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high and cook, uncovered, stirring often to separate noodles, for 5 minutes. Add peas and stir occ...

View full recipe at My Recipes

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