Home Chef Prosciutto Caprese Penne

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  • 8 oz. Cooked Penne Pasta
  • 4 oz. Alfredo Sauce
  • 4 oz. Grape Tomatoes
  • 1 Tbsp. Basil Pesto
  • 1 oz. Shredded Mozzarella
  • 2 oz. Sliced Red Onion
  • 3 oz. Prosciutto









Halve tomatoes. Remove prosciutto from refrigerator. Coarsely chop prosciutto, separating pieces.

Place a large non-stick pan over medium heat. Add 2 tsp. olive oil, prosciutto, and onion to hot pan. Stir often, separating prosciutto pieces, until crisped, 4-6 minutes.

Add tomatoes to pan. Stir occasionally until softened, 2-3 minutes. Stir in pasta, Alfredo sauce, and 1 Tbsp. water until warm, 1-2 minutes.

Plate dish as pictured on front of card, garnishing with cheese and basil pesto. Bon appétit!
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