Chicken Marsala Alfredo

Start a large pot of water to boil for the pasta.

Add 2 tablespoons of the olive oil into a large skillet over medium heat. Add in the chopped prosciutto and brown for 5 minutes until crisp. With a slotted spoon, take the prosciutto out of the pan and set aside to drain on a paper towel.

Add the remaining tablespoon of olive oil to the same pan. Add the mushrooms, chopped onions, 1/2 teaspoon salt and a few grinds of black pepper. Cook for about 10 minutes, stirring often, until the mushrooms get browned. After the mushrooms have browned, add in the garlic and cook for a minute more.

Add in the 1/2 cup of Marsala wine and scrape up the brown bits at the bottom of the pan. Let the wine reduce for 2-3 minutes, then add in the cream and the butter. Add in more salt and pepper to taste, stir and let it simmer for 10 minutes.

Next add the shredded chicken, the prosciutto, and the Parmesan cheese. Stir then reduce heat to low and let the sauce sit until your fettuccine is ready. Make sure at this point you test again for seasoning. Lower the heat and keep warm.

Once the water for the pasta comes to a boil, add in a small handful of salt then cook the fettuccine according to the package directions. Then drain the pasta and return it to the pot.

Add the remaining 2 tablespoons of Marsala to the sauce and stir. Pour the chicken Marsala Alfredo sauce over the fettuccine and using tongs, toss well to combine.

Garnish with chopped parsley and Parmesan cheese.