Ingredients
1
box (1 lb) fettuccine
3
tablespoons olive oil
1
lb assorted wild mushrooms (crimini, oyster, portabella, shiitake), sliced
1
large onion, cut into wedges (about 1 1/2 cups)
1
teaspoon dried thyme leaves
1
teaspoon salt
1/4
teaspoon pepper
2
tablespoons all-purpose flour
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1 1/2
cups whipping cream
1/4
cup chopped fresh parsley
4
oz chèvre (goat) cheese, crumbled (1 cup)
1
cup shredded Parmesan cheese (4 oz)
Preparation
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Cook and drain fettuccine as directed on package. Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook mushrooms, onion, thyme, salt and pepper in oil 10 minutes, stirring occasionally, until tender. Remove from heat. Stir in flour; gradually stir in broth. Heat to boiling; boil 1 minute. Remove from heat; stir in whipping cream.
Add cooked fettuccine and parsley to skillet; toss. Add goat cheese; toss gently. Spoon into baking dish.
Cover; bake 15 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10 to 15 minutes longer or until thoroughly heated and bubbly.
