|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||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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- 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.
- Stir in whipping cream, salt and pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 15 minutes, stirring frequently, until thickened.
- Cook and drain fettuccines as directed on package. Mix fettuccines and sauce. Sprinkle with cheese. Serve with pepper.