Shelly's Recipe

CREAMY MUSHROOM AND PROSCIUTTO PENNE

Category: Pasta

1 cup chicken broth
3/4 cup whipping cream
1/4 tsp cayenne pepper
1/2 cup Parmesan, grated
1 tbsp butter
12 oz mushrooms, cut into 1/2 inch pieces
12 oz penne pasta
1 1/2 cups frozen peas, thawed
8 thin prosciutto slices, cut into 1/4 inch strips

Bring broth, cream and cayenne to boil in medium saucepan. Reduce heat and simmer about 20 minutes until liquid is reduced to 3/4 cup. Remove from heat. Mix in 1/2 cup BelGioioso Parmesan; cover and keep warm. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; saute 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.