From "Above & Beyond Parsley...Food for the Senses," published in cooperation with your DailyInbox newsletter.
1/4 pound spinach tagliatelle
1 small onion, thinly sliced
1 clove garlic, pressed
1/2 cup sliced fresh mushrooms
1/4 cup extra-virgin olive oil
1/4 cup (1/2 stick) plus 2 tablespoons butter
4 ounces prosciutto, julienned
1/3 cup peeled, seeded and chopped tomato
1 cup cooked chicken breast, julienned
1/4 cup heavy cream
1/4 teaspoon nutmeg
Salt, to taste
1/2 teaspoon freshly ground pepper
1 cup freshly grated Parmesan cheese
Saute onion and garlic in olive oil until golden. Add mushrooms and saute mixture for 2 minutes. Add 1/4 cup butter, prosciutto and tomatoes. Simmer mixture for 5 minutes. Stir in chicken, cream, nutmeg, salt and pepper. Bring liquid to a boil and simmer over heat, stirring frequently. Remove sauce from heat. Set aside and keep warm.
Cook tagliatelle until al dente. Drain. In a serving dish, toss pasta with 2 tablespoons butter. Cover with sauce and serve with freshly grated Parmesan cheese.