8 or 9 good sized mushrooms, cleaned and sliced
2 thick slices of ham cut into thin strips
1 cup of chicken stock
2tb of light Philladelphia
2tb freshly chopped parsley
Salt and pepper to taste
At the same time, simmer the mushrooms in the chicken stock, adding seasoning to taste. Cook over a fairly high heat so that the stock reduces and thickens. Add the cream cheese and stir so that it melts completely and coats everything, then add the parsley.
Drain the pasta and add to the creamy mushrooms and stir well to combine everything.
Serve pronto presto!