Chef Devon, of Westport, demonstrates how to make chicken prosciutto alfredo in 30 minutes or less.

Ingredients:
1 pound boneless, skinless chicken, cut in thin strips
1/2 teaspoon each: coarse salt, lemon-pepper seasoning
2 tablespoons olive oil, plus more if needed
1 cup Alfredo sauce, store-bought or homemade
8 ounces thin spaghetti, cooked al dente as per package instructions

1/4 cup pesto sauce, store-bought or homemade

1/4 cup chopped Prosciutto, browned lighlty

Preparation:
Season the strips with salt and lemon pepper. Heat 2 tablespoons oil in a large non-stick fry pan and brown strips over medium heat until no pink remains. Add Alfredo sauce to the pan and heat to bubbly.
To assemble dish: place spaghetti in a large pasta bowl, cover with chicken Alfredo sauce, dot with pesto and top with Prosciutto.