Olive Garden Pasta Florentine

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup heavy cream
• 1/2 cup chicken broth
• 12 ounces sliced mushrooms
• 1 1/2 cups frozen peas
• 3 garlic cloves
• 1/4 cup extra virgin olive oil
• 4 ounces ham, julienned (use black forest, if possible)
• 1/4 cup parsley, chopped
• 8 ounces cooked pasta
• grated parmesan cheese (garnish)
• black pepper, to taste
• fresh parsley, chopped (garnish)

Recipe

• 1 heat extra virgin olive oil and garlic in a sauté pan over medium-low heat. once garlic starts to sizzle, add mushrooms. sauté 2-3 minutes. add heavy cream and chicken broth and bring to a boil. allow to slightly reduce, for about 10 minutes. add ham, peas and parsley and cook 4 minutes.
• 2 return cooked, drained pasta to pot and add sauce. cook until sauce simmers and coats the pasta.
• 3 remove pot from heat and stir in grated parmesan. toss gently to combine.
• 4 transfer to large serving platter. garnish with chopped parsley and serve.