Monday, December 27, 2010

Straw and Hay Pasta

from Betty

1 tablespoon margarine, butter or spread
1 1/2 cups sliced mushrooms (4 ounces)
4 ounces fully cooked smoked ham, cut into 1x1/4-inch strips
2 tablespoons chopped fresh parsley
2 tablespoons chopped onion
1/4 cup brandy or chicken broth
1 cup whipping (heavy) cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (9 ounces) refrigerated fettuccine
1 package (9 ounces) refrigerated spinach fettuccine
1/2 cup shredded Parmesan cheese
Freshly ground pepper

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  1. Melt margarine in 10-inch skillet over medium-high heat. Cook mushrooms, ham, parsley and onion in margarine, stirring occasionally, until mushrooms are tender. Stir in brandy. Cook uncovered until liquid has evaporated.
  2. Stir in whipping cream, salt and pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 15 minutes, stirring frequently, until thickened.
  3. Cook and drain fettuccines as directed on package. Mix fettuccines and sauce. Sprinkle with cheese. Serve with pepper.

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