Fettuccine Alfredo with Peas and Prosciutto

Fettuccine Alfredo with Peas and Prosciutto
Photo by James Carrier


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

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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