Angel Hair Pasta with Prosciutto and Mushroom Cream Sauce

Ingredients

• 10 ounce alfredo sauce light refrigerated (such as Buitoni)
• 9 ounce angel hair pasta refrigerated
• 1 cup baby peas green frozen thawed
• 0.5 teaspoon pepper black freshly ground
• 0.5 cup less-sodium chicken broth dry white fat-free
• 0.5 cup less-sodium chicken broth fat-free
• 5 cloves garlic minced
• 8 ounce mushrooms quartered
• 0.3 cup parmesan cheese fresh shredded
• 2 ounces pancetta very thinly sliced sliced ( 4 slices)
• 0.3 cup julienne-cut ready-to-eat sun-dried tomatoes dry (such as California Sun )

Equipment

• bowl
• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add mushrooms, and saut 5 minutes or until tender.
4. Add sun-dried tomatoes, garlic, and prosciutto; saut 2 minutes.
5. Add wine and broth; bring to a boil. Boil 3 minutes or until liquid is reduced to 1/2 cup. Stir in peas, pepper, and Alfredo sauce.
6. Drain pasta, and return to pan.
7. Add sauce, and toss gently to coat. Spoon pasta into individual bowls, and sprinkle with cheese.
8. Serve immediately.