For Diane

Chicken and Proscuitto Pasta

2 T. olive oil
4 cloves garlic, minced
1 (8oz.) package sliced mushrooms
4 oz. Proscuitto, thinly sliced
3 c. heavy whipping cream
3 c. chopped, cooked chicken
¼ c. shredded Romano cheese
¾ t. salt
½ t. crushed, dried rosemary
½ t. dried oregano leaves
½ t. dried thyme
8 oz. Florentine fettuccine,

In a large skillet, heat olive oil over medium heat. Add garlic and mushrooms, cook 5 minutes, stirring occasionally. Add Prosciutto, and cook 5 minutes, stirring occasionally, until crispy. Stir in cream, reduce heat and simmer 12 minutes or until thickened. Stir in chicken, cheese, salt, rosemary, oregano, and thyme, and cook 5-10 minutes, or until thoroughly heated. Serve over cooked pasta.