Line a plate with a paper towel.

Remove prosciutto from refrigerator.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add prosciutto to hot pan in a single layer. Cook until crisp, 1-2 minutes per side.

Remove from burner. Transfer prosciutto to towel-lined plate. Reserve pan; no need to wipe clean.

Once cool enough to handle, break prosciutto into bite-sized pieces.

While prosciutto cools, continue recipe.

Cut broccoli into 1/2" pieces.

Return pan used to cook prosciutto to medium-high heat. Add 1 tsp. olive oil, broccoli, 1/4 cup water, and a pinch of salt and pepper to hot pan.

Cover and cook until water is almost completely evaporated, 3-5 minutes.

Uncover and stir occasionally until tender, 1-3 minutes.

Add pasta, chicken base, 1/3 cup water, mustard, cream cheese, shredded cheese, 1/4 tsp. pepper, and a pinch of salt to hot pan. Stir to combine. Bring to a simmer.

Once simmering, stir occasionally until sauce is slightly thickened and pasta is heated through, 1-2 minutes.

If sauce is too thick, add additional water, 1-2 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, topping pasta with crispy prosciutto. Bon appétit!