Chicken & Prosciutto Alfredo


  • 3 bulbs of garlic
  • 2 TB Olive Oil
  • 1/4c chicken broth
  • 1 pack chicken tenders
  • 1/2 lb sliced prosciutto
  • 1 zucchini, chopped
  • 1 squash, chopped
  • 1 pint cream
  • 1c grated parmesan
  • 2 tsp Italian seasoning
  • 1 lb of pasta
  1. Preheat oven to 350 degrees. Chop tops off garlic bulbs, place in tin foil. Drizzle with 1 TB OO, wrap up. Roast in oven for 1 hour.
  2. Remove roasted garlic from bulbs and place in large saucepan pan with chicken broth. Add prosciutto, zucchini, and squash, cook through until veggies are tender.
  3. Add in cream, heat through for about 5 minutes on medium heat. Stir in parmesan until melted through. Add seasoning. Lower heat and cover. Stir every few minutes.
  4. Season chicken to taste and cook in separate pan.
  5. Boil water and cook pasta through.
  6. Add chicken and pasta to sauce.

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