Fettuccine With Mushrooms and Cream

1. 1

   Heat large saucepot of salted water to boiling over high heat.

2. 2

   Add fettuccine and cook as label directs.

3. 3

   Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot.

4. 4

   Add shallot and cook 1 minute, stirring occasionally.

5. 5

   Add mushrooms and 1/2 teaspoon salt, and cook 10 to 12 minutes or until tender and golden, stirring occasionally.

6. 6

   Stir wine into mushroom mixture.

7. 7

   Heat to boiling over medium-high heat and cook 1 minute.

8. 8

   Add broth and cream; heat to boiling and cook 3 minutes, stirring.

9. 9

   Drain fettuccine and return to saucepot.

10. 10

    Add mushroom mixture, basil, and sun-dried tomatoes, and cook 1 minute over medium heat, tossing until evenly coated.

* Per serving · 4 servings · Values may vary.

No additional tips available.