4 slices of Abraham Prosciutto (about 2 oz), thinly sliced; 10 sage leaves; 2/3 cup Mancini Sweet Roasted Peppers, finely chopped, 8 oz pasta; 2 tablespoons Olive Oil; 12oz pre-sliced mushrooms; 9 oz Perdue Short Cuts Roasted chicken Breast (about 2 cups); 1 3/4 cups Less-Sodium Chicken Broth; 1 cup Alfredo Sauce; 1/4 teaspoon black pepper; 1/4 cup Shredded Parmesan cheese

Bring Water to a boil for pasta. cut across prosciutto to form thin strips. Cut sage leaves into thin strips (3 tablespoons). Chop red peppers.

Cook pasta following package instructions. Preheat large saute pan on medium-high 2-3 minutes. Place oil in pan, then add mushrooms and chicken strips; cook 1-2 minutes to heat. Reduce heat to medium-low. Stir in broth and Alfredo sauce; simmer 3-4 minutes or until mixture has thickened. Stir in pasta, prosciutto, sage and pepper. Top with Parmesan cheese and serve.