Post by chief_cook2 on May 21, 2003 11:27:07 GMT -6
1lb red potatoes, unpeeled and cut into 3/4" chunks
salt
3/4 of 16oz pkg. bow-tie or farfalle pasta
1T olive oil
3/4 lb nutstake mushrooms, stems removed or caps sliced 1/2" thick
or 3/4 lb reg. mushrooms, sliced
2 garlic cloves, crushed
1 1/2t chopped fresh rosemary
1 1/4c chicken broth
1 1/2t cornstarch
1/4c chicken broth
2 oz thinly sliced prosciutto or ham (optional)
In 4 qt saucepan over high heat, heat 3 quarts water & 1T salt to
boiling. Add potatoes, heat to boiling. Cook potatoes 5 to 10
minutes until tender. Remove cook potatoes to bowl and keep warm.
Return water in saucepan to boil. Add pasta and cook till tender,
drain and return to saucepan.
In nonstick 12" skillet over med. high heat in hot olive oil cook
mushrooms, garlic and chopped rosemary until mushrooms are tender
and golden.
In small bowl mix chicken broth and cornstarch until smooth. Add
chicken broth mixture to mushrooms in skillet. Over
high heat to boiling; boil 1 minute. Add bow ties and potatoes and
heat through.
Spoon entire mixture to large serving bowl and toss with prosciutto or Ham
if desired.
6 main dish servings
325 cal.
4g fat
3mg chol.