Chicken and Prosicutto Pasta (Day 3)

Makes 4-6 servings
2T Olive Oil
4 Cloves garlic, minced
1 (8oz) package sliced mushrooms
4 oz thinly sliced prosciutto, chopped
3 C Hvy. whipping cream
3C Chopped cooked chicken (leftover from Savory Baked Chicken)
1/4C shredded Romano cheese
3/4t Salt
1/2t crushed dried rosemary
1/2t dried oregano leaves
8 oz Florentine Fettuccine, cooked and kept warm
Chopped tomato and grated Romano cheese (optional)

In a large skillet, heat olive oil over medium heat. Add garlic and mushrooms, and cook 5 mins., stirring occasionally. Add prosciutto, and cook 5 mins., stirring occasionally, until crispy. Stir in cream, reduce heat and simmer 12 minutes, or until thickened. (I actually added a cornstarch slurry to thicken mine up more) Stir in chicken, cheese, salt, rosemary, oregano, and thyme, and cook 5 to 10 mins., or until thoroughly heated. Serve over cooked pasta. Garnish with chopped tomato and Romano cheese, if desired.

Serve with: Tangy Sweet Salad Dressing Over Mixed Greens
Cheesy French Bread