Prep Time: 10 minutes

Cook Time: 10 minutes

1/4 c. olive oil
1 lg. red pepper, seeded and sliced into 1/4 inch slices
1 lg. sweet yellow pepper, seeded and sliced into 1/4 inch slices
3 or 4 med. Melissa's Brand Shallots, finely chopped
1/2 lb. mushrooms, sliced
1/2 c. dry white wine
2 c. chicken broth
1/2 pt. heavy cream
1 tbsp. finely chopped parsley
Salt and pepper to taste
1 lb. favorite pasta, cooked
1/2 c. grated Parmesan cheese

In a large skillet, heat olive oil. Add red and yellow peppers, shallots and mushrooms. Saute until crisp tender. Set aside.

Add wine, broth and cream; simmer until thickened. Add cooked vegetables, parsley and salt and pepper to taste. Pour over pasta, mixing well. Top with Parmesan cheese. Serves 4.

Serving Suggestions: Serve with tossed green salad, barbequed Italian sausage and melon sorbet. White Zinfindal Beer.