Fettuccini Alfredo Two Ways

One

1 tablespoon butter

½

pound prosciutto, cubed

8 ounces peas

Two

8-10 chicken tenders

Olive oil

Salt and pepper

½

pound broccoli

Sauce

1 stick butter

1 small onion, finely chopped

4 cloves garlic, chopped or pressed

Pinch of salt

½

teaspoon pepper

1 quart heavy whipping cream

2 cups fresh parmesan, shredded

1 pound dry fettuccini

No. 1 option: Melt butter in small skillet and saute the prosciutto to desired tenderness. Set aside. Cook peas, set aside.

No. 2 option: Heat oven to 350 degrees. Rub tenders with olive oil and season with salt and pepper. Bake about 20 to 30 minutes. Cut broccoli into small florets, steam 3 to 5 minutes or until tender-crisp.

Bring a large pot of salted water to a boil and cook fettuccini until al dente, about 8 minutes.

For the sauce: Melt butter in sauce pan over medium-low heat. Add onion, garlic, salt and pepper and saute until tender. Add cream, bring to light simmer on low heat, just until hot. (Do not boil.) Add parmesan. Simmer gently, about 30 minutes on low or until cheese is melted, stirring frequently. Toss with cooked fettuccini; If desired, rewarm "option" ingredients. Serve chicken broccoli, prosciutto and peas in separate dishes so guests can choose their option.

Serves four to six.