Tagliatelle Verde Recipe

Ingredients:

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

Directions:

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