Ingredients
3 1/2
cups uncooked farfalle (bow-tie) pasta (7 ounces)
3
tablespoons chopped fresh cilantro or parsley
2
teaspoons butter or margarine
2
cups sliced mushrooms (4 ounces)
1/4
cup milk
1/4
cup dry white wine (or nonalcoholic) or chicken broth
2
tablespoons finely chopped oil-packed sun-dried tomatoes, drained
1/2
package (8-ounce size) cream cheese, softened
Preparation
Cook and drain pasta as directed on package. Toss pasta and cilantro.
Melt butter in 10-inch skillet over medium heat. Cook mushrooms, stirring occasionally, until tender; reduce heat to low. Stir in remaining ingredients; cook until hot. Toss with pasta.
