Fettuccine With Mushrooms And Cherry Tomatoes

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 ounces fettuccine pasta, freshly cooked, drained
• 1 cup reduced-sodium chicken broth
• 2 garlic cloves, minced
• 1 cup cremini mushroom, quartered
• 1/2 cup green onion, thinly sliced ( and green parts)
• 4 ounces light cream cheese, at room temperature, cut into cubes (neufchatel)
• 4 ounces reduced-fat ham, diced
• 1 cup cherry tomatoes, quartered
• 1/2 cup parmesan cheese, grated (to taste)
• 1/4 teaspoon pepper
• salt, to taste (optional)
• 1/8-1/4 teaspoon hot red pepper flakes, to taste

Recipe

• 1 combine chicken broth and garlic in a medium saucepan and bring to a boil.
• 2 add mushrooms and onions, reduce heat and simmer, uncovered, for 3-5 minutes or until the mushrooms are tender.
• 3 add the cream cheese chunks and the ham, stirring and cooking until the cheese has melted over mediumm-low heat(keep an eye on this or your sauce will burn), about 5 minutes.
• 4 add tomatoes and stir, cooking just long enoguh for them to heat through, about 5 minutes or so.
• 5 remove from the heat and stir in the parmesan cheese and the pepper; return to heat on low and keep stirring until cheese has blended and melted -- adding more if you prefer a thicker sauce.
• 6 give it a taste test and add salt and a bit of dried hot red pepper flakes (or cayennne pepper if you prefer), more pepper if you like.
• 7 toss the sauce together with the fresh hot drained pasta and serve immediately.