Lemon Alfredo with Chicken and Prosciutto


8 oz bow tie pasta, cooked and drained

3 oz prosciutto

2 tsp olive oil

1/2 rotisserie chicken, meat pulled and shredded

1 tsp Greek seasoning

1 tsp minced garlic

Juice and zest of 1 lemon

10 oz refrigerated light alfredo sauce

3 oz prosciutto

2 tsp olive oil

parmesan cheese



Cook pasta according to package directions.  


While pasta is cooking, heat oil in skillet and saute prosciutto until crispy, about 5 minutes.  Remove from pan and set aside.  


Add cooked chicken to skillet over medium heat.  Sprinkle with Greek seasoning and add minced garlic.  Cook for about 30 seconds and add Alfredo sauce, lemon juice and zest.  Stir to combine and keep warm over low heat.


Toss cooked pasta with lemon Alfredo sauce.  Serve in individual pasta bowls topped with the crispy prosciutto and parmesan cheese.