Fettuccine with Mushrooms
and Cream

Why go out for pasta when you can whip up this elegant yet hearty dish in your own kitchen in just minutes?

   PREP 15 minutes   COOK 15 minutes   MAKES 4 main-dish servings

2 packages (9 ounces each) fresh

(refrigerated) fettuccine pasta

1 tablespoon olive oil

1 small shallot, finely chopped

(2 tablespoons)

8 ounces shiitake mushrooms, stems

removed, caps thinly sliced

8 ounces white mushrooms,

thinly sliced

½ teaspoons salt

¼ cup Marsala wine

1½ cups chicken broth

2 cup heavy or whipping cream

1 cup loosely packed fresh basil or

parsley leaves, chopped

¼ cup sun-dried tomatoes in

olive oil, sliced

1. In large saucepot, cook pasta as label directs.

2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add shallot and cook 1 minute, stirring occasionally. Add mushrooms and salt and cook 10 to 12 minutes or until tender and golden, stirring occasionally.

3. Stir wine into mushroom mixture. Heat to boiling and cook 1 minute. Add chicken broth and cream; heat to boiling and cook 3 minutes, stirring.

4. Drain fettuccine and return to saucepot. Add mushroom mixture, basil, and sun-dried tomatoes, and cook 1 minute over medium heat, tossing until evenly coated.

EACH SERVING About 560 calories | 20 g protein | 83 g carbohydrate | 18 g total fat (7 g saturated) | 158 mg cholesterol | 815 mg sodium.