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Print this Recipe    Mushroom Rotini

Creamy Mushroom and Onion Rotini
Yield: 6 Servings

4 cups rotini pasta
1 Tbsp vegetable oil
2 slices bacon, chopped
2 cloves garlic, minced
1 onion, chopped
1 lb mushrooms, sliced
1/2 tsp dried thyme
salt
pepper
2/3 cup light cream
1/3 cup chicken stock
1/4 cup dry white wine
chopped fresh parsley

Cook rotini pasta according to package directions. In large skillet,
heat oil over medium heat. Add bacon and cook until translucent.
Stir in garlic, onion and mushrooms. Cook, stirring occasionally,
for 5 minutes or until mushrooms begin to brown. Increase heat to
high and stir in thyme, salt and pepper. Stir in cream, stock and
wine. When mixture boils, reduce heat and simmer for 1 minute.
Add hot drained pasta and toss. Garnish with chopped fresh parsley
and serve immediately. Yield: 6 servings.

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