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.

    SERVES: 2

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