Straw and Hay Pasta

Ingredients:

1 tbsp butter
1 1/2 cup sliced mushrooms
4 oz fully cooked ham, cut into 1 x 1/4 inch strips
2 tbsp chopped fresh parsley
2 tbsp chopped onion
1/4 cup chicken broth
1 cup whipping cream
1/4 tsp salt
1/4 tsp pepper
1 package (9 oz) refrigerated plain fettuccine
1 package (9 oz) refrigerated spinach fettuccine
1/2 cup grated parmesan cheese

How To:

Melt butter in 10 inch skillet over medium-high heat. Cook mushrooms, ham, parsley, and onion in butter, stirring occasionally, until mushrooms are tender. Stir in broth. Cook uncovered until liquid has evaporated. Stir in whipping cream, salt, and pepper. Heat to boiling, then reduce heat. Simmer uncovered 15 minutes, stirring frequently, until thickened. Cook fettuccine as directed on packages. Drain fettuccine and mix with sauce. Sprinkle with parmesan cheese.

*Well, I wasn't that exact cutting my ham up! Plus, I didn't have parsley, so I omitted that. I figure you can probably add more veggies, like peas, but I haven't tried that yet. It serves 4, so I halved the recipe. Despite all these changes, it tasted very yummy (probably because it was loaded with butter and cream!). It would probably be a pretty cheap meal, too, if you used boxed fettuccine as opposed to the refrigerated kind.