Ingredients Jump to Instructions ↓

  1. 1 1/2 cups uncooked penne pasta (5 oz)

  2. 1/4 cup butter or margarine

  3. 1 cup sliced fresh mushrooms

  4. 1 clove garlic, finely chopped

  5. 1/4 cup all-purpose flour

  6. 1/4 teaspoon salt

  7. 1/8 teaspoon pepper

  8. 1 cup milk

  9. 1 tablespoon sherry or dry white wine, if desired

  10. 3/4 cup Progresso® chicken broth (from 32-oz carton)

  11. 1/3 cup shredded Fontina or Swiss cheese (1 oz)

  12. 1/2 lb cooked peeled deveined medium shrimp, thawed if frozen

  13. 1 cup frozen sugar snap pea pods (from 1-lb bag), thawed and drained

  14. 2 tablespoons finely shredded Parmesan cheese

  15. 2 tablespoons sliced almonds

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray.

  2. Cook and drain pasta as directed on package.

  3. Meanwhile, in 3-quart saucepan or Dutch oven, melt butter over low heat. Cook mushrooms and garlic in butter, stirring occasionally, until mushrooms are tender. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, sherry and broth until smooth. Heat to boiling, stirring constantly. Stir in Fontina cheese until melted; remove from heat.

  4. Stir pasta, shrimp and pea pods into mushroom mixture. Pour into baking dish. Sprinkle with Parmesan cheese and almonds.

  5. Bake uncovered 25 to 30 minutes or until bubbly and heated through.

  6. High Altitude (3500-6500 ft)

  7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  8. Calories 650 (Calories from Fat 230),


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