Fettuccine With Mushrooms and Cherry Tomatoes

Recipe by HeatherFeather
READY IN: 40mins




  • 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.