| | Directions |
- Marinate chicken cubes in white wine, garlic, salt, pepper, oregano, in zip lock bag for at least 1 hour.
- Heat 1 tbsp olive oil in pan, cook chicken until juices clear. Remove chicken from pan, set aside.
- Heat 1 tbsp olive oil. Saute mushrooms and prosciutto together and add chicken back in pan once mushrooms are cooked. Stir together until flavors are blended.
- In large pot, mix Alfredo sauce and milk together, add in chicken, mushrooms and prosciutto. Bring to slight boil, then let simmer for 1 hour.
- Serve over any pasta, works well with fettuccini, linguini, penne, and rigatoni.
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Servings: 4
|  | | Ingredients | | - | | 1 pound skinless, boneless chicken breast, cut into small cubes |
| - | | 1 small container baby portobella mushrooms |
| - | | 1/4 pound prosciutto, diced |
| - | | 2 tablespoons olive oil |
| - | | 2 jars Alfredo sauce, store bought |
| - | | 1/2 cup milk |
| - | | 1 teaspoon diced garlic |
| - | | 1/4 cup white wine |
| - | | 1 teaspoon oregano |
| - | | Salt and pepper to taste |
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