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Tagliatelle Verde




Source of Recipe


mcgoo from Above & Beyond Parsley... Food for the Senses


List of Ingredients




1/4 lb. spinach tagliatelle
1 sm. onion, thinly sliced
1 clove garlic, pressed
1/2 c. sliced fresh mushrooms
1/4 c. extra-virgin olive oil
1/4 c. (1/2 stick) plus 2 T. butter
4 oz. prosciutto, julienned
1/3 c. peeled, seeded and chopped tomato
1 c. cooked chicken breast, julienned
1/4 c. heavy cream
1/4 t. nutmeg
salt, to taste
1/2 t. freshly ground pepper
1 c. freshly grated Parmesan cheese



Recipe



Saute onion and garlic in olive oil until golden. Add mushrooms and saute
mixture for 2 minutes. Add 1/4 c. 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
T. butter. Cover with sauce and serve with freshly grated Parmesan cheese.

SERVES 2