Green Noodles with Prosciutto and Chicken (A Pasta Salad)

Serves 6

12 ounces green fettuccine

2 chicken breast halves, boned and skinned

1/4 lb. prosciutto, or 1/2 lb. bacon crisply fried

1 cup coarsely chopped seeded tomatoes

1/2 cup chopped green onion tops

1/4 lb. mushrooms, sliced

1/4 cup chopped parsley

Fresh basil leave or oregano for garnish

Dressing

1/2 cup sour cream

1/4 cup mayonnaise

1/4 cup olive oil

1 tsp. Italian seasonings

1/2 tsp. salt

1/4 tsp. freshly ground pepper

Cook fettuccine until al dente, drain well and toss with 2 tbsp vegetable oil; cool.
Poach chicken breasts in seasoned, simmering water until just done, about 15 minutes; cool.
Dice the chicken and the prosciutto (or crumble the crisp bacon) and add to the pasta.
Mix the dressing ingredients and add to the pasta (reserving a little to add just before serving) along with the chopped tomatoes and onion tops. Refrigerate until serving time.
Sprinkle the sliced mushrooms and fresh herbs on top just before serving and toss at the table.

From "The Pasta Salad Book" by Nina Graybill and Maxine Rapoport

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