A classic spring pasta dish your family will love year round.
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8 ounces uncooked dried fettucccine
1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt
2 cups chopped cooked smoked ham
1 cup frozen green peas
1 cup sliced baby portabella mushrooms
1 cup Land O Lakes® Heavy Whipping Cream
1/2 cup chicken broth
3/4 cup grated Parmesan cheese
Cook fettuccine according to package directions. Drain. Keep warm.
Melt butter in 12-inch skillet until sizzling; add ham, peas and mushrooms. Cook over medium heat 7-9 minutes or until mushrooms and peas are tender. Stir in whipping cream and chicken broth. Bring to a low boil; continue cooking 6-8 minutes or until slightly thickened. Remove from heat. Add Parmesan cheese, stirring to combine. Serve over cooked fettuccine.
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