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“I make this allllll the time. Everyone raves over it! It's so delicious it's sinful. I hope you guys love it as much as me and my family do! I have done this dish with shrimp and then on several occasions fixed it with chicken.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
  2. In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir till the cream thickens, then remove from heat and set aside.
  3. Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add remaining 1/4 cup cream and parsley flakes. Heat through.
  4. To serve, place pasta in a large mixing or serving bowl. Add the mushroom mixture and pour in cream sauce. Toss well, and serve.

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