Fettuccine With Mushrooms and Cream

This recipe came from a Good Housekeeping magazine. It is delicious and has very few ingredients.

• Ready In: 35 mins
• Serves: 4-5

Ingredients

• 1  lb  refrigerated fettuccine (or angel hair)
• 1  tablespoon olive oil
• 2  small shallots, finely chopped
• 8  ounces shiitake mushrooms, thinly sliced
• 3⁄4 cup marsala wine
• 1 1⁄2 cups chicken broth
• 1⁄3 cup heavy cream
• 1⁄3-1⁄2 bunch fresh parsley, chopped
• 1⁄4 cup sun-dried tomato packed in oil, sliced
• 1 1⁄2 teaspoons salt

Directions

1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add shallot and cook 1 minute, stirring occasionally.
3. Add mushrooms and 1/2 teaspoon salt, and cook 10 to 12 minutes or until tender and golden, stirring occasionally.
4. Stir wine into mushrooms mixture. Heat to boiling over medium-high heat and cook 1 minute.
5. Add broth and cream; heat to boiling and cook 3 minutes, stirring. Add 1 tsp salt.
6. Drain pasta and return to saucepot. Add mushroom mixture, parsley, and sun-dried tomatoes, then cook 1 minute over medium heat, tossing until evenly coated.