Prep 10 mins
Cook 30 mins
While sifting through my recipe clippings, I came across this yummy dish I had not made in years. It has a rich, but not heavy, creamy sauce chock full of tasty things I almost always have on hand : cream cheese, ham, cherry tomatoes, mushrooms. The sauce is rather thin in consistency, if you prefer a thicker sauce you may either add more Parmesan cheese or let it sit and thicken off the heat a bit as the pasta cooks.
- 12 ounces fettuccine pasta, freshly cooked, drained
- 1 cup reduced-sodium chicken broth
- 2 garlic cloves, minced
- 1 cup cremini mushroom, quartered
- 1⁄2 cup green onion, thinly sliced (white and green parts)
- 4 ounces light cream cheese, at room temperature, cut into cubes (Neufchatel)
- 4 ounces reduced-fat ham, diced
- 1 cup cherry tomatoes, quartered
- 1⁄2 cup parmesan cheese, grated (to taste)
- 1⁄4 teaspoon white pepper
- salt, to taste (optional)
- 1⁄8-1⁄4 teaspoon hot red pepper flakes, to taste
- Combine chicken broth and garlic in a medium saucepan and bring to a boil.
- Add mushrooms and onions, reduce heat and simmer, uncovered, for 3-5 minutes or until the mushrooms are tender.
- Add the cream cheese chunks and the ham, stirring and cooking until the cheese has melted over mediumm-low heat(keep an eye on this or your sauce will burn), about 5 minutes.
- Add tomatoes and stir, cooking just long enoguh for them to heat through, about 5 minutes or so.
- Remove from the heat and stir in the Parmesan cheese and the white pepper; return to heat on low and keep stirring until cheese has blended and melted -- adding more if you prefer a thicker sauce.
- Give it a taste test and add salt and a bit of dried hot red pepper flakes (or cayennne pepper if you prefer), more pepper if you like.
- Toss the sauce together with the fresh hot drained pasta and serve immediately.