- 1 cup canned low-salt chicken broth
- 3/4 cup whipping cream
- 3 large garlic cloves
- 1/4 teaspoon dried crushed red pepper
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon butter
- 12 ounces crimini or button mushrooms, cut into 1/2-inches pieces
- 12 ounces penne or other tubular pasta
- 1 1/2 cups frozen green peas, thawed
- 8 thin prosciutto slices, cut crosswise into 1/4-inch-wide strips
- Additional freshly grated Parmesan cheese
- Bring broth, cream, garlic, and crushed red pepper to boil in medium saucepan. Reduce heat and simmer until liquid is reduced to 3/4 cup, about 20 minutes. Remove from heat. Mix in 1/2 cup Parmesan cheese; cover and keep warm.
- Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and tender, about 8 minutes. Remove from heat.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta and return to pot. Add cream mixture, mushrooms and peas and stir over low heat until well coated with sauce, about 3 minutes. Mix in prosciutto. Cover and let stand 1 minute. Transfer to bowl. Serve, passing additional Parmesan cheese separately.