Mushroom & Sundried Tomatoes

Mushroom & Sundried Tomato Pasta

INGREDIENTS

• 1/2 pound (8-9 ounces) Fresh fettuccine pasta
• 8 ounces fresh baby bella mushrooms, sliced thin
• 1 ounce sun dried tomatoes (diced fine)
• 2 cups water
• 2 teaspoons Better than Bullion or Chicken Stock
• 1/2 cup light cream
• 1/2 cup parmesan cheese

METHOD

1. Heat garlic cloves with olive oil until fragrant
2. Add sliced mushrooms, cook until wilted
3. Add sun-dried tomatoes, continue to cook at least 5 minutes
4. Add in cream and chicken stock
5. Once simmering, add in parmesan cheese
6. Cook pasta and add to the pot, continue to cook an additional 5 minutes.

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