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Creamy Mushroom & Prosciutto Penne




Source of Recipe


BelGioioso


List of Ingredients




1 cup chicken broth
3/4 cup whipping cream
1/4 teaspoon cayenne pepper
1/2 cup BelGioioso Parmesan, grated
1 tablespoon butter
12 oz. mushrooms, cut into ½ inch pieces
12 oz. penne pasta
1 1/2 cups frozen green peas, thawed
8 thin prosciutto slices, cut into ¼ inch strips







Recipe



Bring broth, cream, and cayenne to boil in medium saucepan. Reduce heat and simmer about 20 minutes until liquid is reduced to ¾ cup. Remove from heat. Mix in ½ cup Parmesan; cover and keep warm.

Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and tender. Remove from heat. Meanwhile, cook pasta in large pot of boiling salted water until al dente. Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat about 3 minutes until well coated with sauce. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, topping with BelGioioso Parmesan.