CHICKEN AND MUSHROOM ALFREDO
MAKES 4 SERVINGS
A true Alfredo sauce is best served in the traditional sense with cream and cheese. There are lighter versions and we’ve offered a suggestion below. But for special occasions, nothing but the richness of whipping cream will do. 
 
½ lb. (250g) penne pasta
2 boneless, skinless chicken breasts
1 Tbsp. (15 mL) olive oil
2 oz. (60 g) thinly sliced proscuitto or cured ham
10 oz. (284 mL) can Money’s Mushrooms, Sliced, drained
1 c. (250 mL) whipping cream
2 Tbsp. (25 mL) unsalted butter
1/3 c. (75 mL) freshly grated Parmesan
2 Tbsp. (25 mL) minced fresh basil or parsley
Salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add pasta and boil vigorously until tender but still with a bit of a bite, about 10 to 12 minutes. Meanwhile, slice chicken into julienne strips. Sauté in oil in heavy saucepan until lightly golden and cooked through, about 4 minutes. Using a slotted spoon, transfer to a plate. Chop proscuitto and add to fat remaining in pan. Sauté until proscuitto begins to slightly crisp. Remove with a slotted spoon to paper towels to drain. Add sliced mushrooms to pan and stir fry until they start to turn golden on the edges and their juices is evaporated. Stir in cream, butter, and cheese and simmer, covered, over low heat for 5 minutes. When pasta is tender, drain well and return to saucepan. Add mushroom sauce, cooked chicken and basil or parsley. Gently fold together until sauce coats pasta, about 5 minutes. Add salt and pepper to taste. Serve with crisp proscuitto scattered over top and a fresh green vegetable salad on the side.

Note: For a lower fat version, substitute some of the cream with spreadable light cream cheese.