Spring Pasta with Prosciutto, Peas, Chicken & Mushrooms


With spring we get blooming flowers, rising temperatures and, if you’re like me, a desire to break away from the heavy winter comfort foods. The prosciutto and peas bring flavors that are fresh, light but still creamy and rich.


1 pound of fettucine

Olive oil

Salt and pepper

¼ pound of prosciutto, sliced into ¼ inch ribbons (bacon works great, too!)

1 medium yellow onion, diced small

2 cups mushrooms, sliced

3 cloves garlic, minced

1 cup heavy cream

½ cup pasta water

1 cup frozen peas

½ cup grated parmesan



  1. Roast the chicken by placing it on a baking sheet and roasting at 425 degrees for 20-25 minutes, or until cooked through. Let sit and chop into thin slices. Meanwhile, boil salted water for pasta.
  2. Cook prosciutto in a large sauté pan until crispy, then remove from the pan and set aside. In the same pan, add two tablespoons olive oil, mushrooms, onion and garlic. Cook for 5 minutes until tender. Add pasta to boiling water and cook for 6-8 minutes until almost tender. Reserve ½ cup of pasta water to use in the sauce – set aside.
  3. Add 1 cup heavy cream and ½ cup of the reserved pasta water. Simmer on medium until it thickens.
  4. Add the prosciutto back in along with sliced chicken, peas and parmesan cheese. Serve immediately.



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