Fettuccine With Mushrooms And Cream

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb refrigerated fettuccine (or angel hair)
• 1 tablespoon olive oil
• 2 small shallots, finely chopped
• 8 ounces shiitake mushrooms, thinly sliced
• 3/4 cup marsala wine
• 1 1/2 cups chicken broth
• 1/3 cup heavy cream
• 1/3-1/2 bunch fresh parsley, chopped
• 1/4 cup sun-dried tomato packed in oil, sliced
• 1 1/2 teaspoons salt

Recipe

• 1 heat large saucepot of salted water to boiling over high heat. add pasta and cook as label directs.
• 2 meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. add shallot and cook 1 minute, stirring occasionally.
• 3 add mushrooms and 1/2 teaspoon salt, and cook 10 to 12 minutes or until tender and golden, stirring occasionally.
• 4 stir wine into mushrooms mixture. heat to boiling over medium-high heat and cook 1 minute.
• 5 add broth and cream; heat to boiling and cook 3 minutes, stirring. add 1 tsp salt.
• 6 drain pasta and return to saucepot. add mushroom mixture, parsley, and sun-dried tomatoes, then cook 1 minute over medium heat, tossing until evenly coated.