Olive Garden Pasta Florentine

Ingredients

• 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)

Directions

1. 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. 2

   Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta.

3. 3

   Remove pot from heat and stir in grated Parmesan. Toss gently to combine.

4. 4

   Transfer to large serving platter. Garnish with chopped parsley and serve.