2 Tbsps butter
3 cups (about 8 oz.) sliced fresh mushrooms
1/2 cup onion, chopped
1 each garlic clove, minced
2 cups water
3 each chicken bouillon cubes
8 oz Creamette® Rotelle
1/3 cup grated Parmesan cheese (optional)
1/4 cup parsley, chopped

Cooking Directions:

1.  In large skillet over medium heat, melt butter; add mushrooms, onion and garlic. Cook 3 minutes, or until tender, stirring frequently.

2.  Add in water and bouillon; heat to boiling. Stir in uncooked pasta; reduce heat to medium.  

3.  Simmer, covered, 10 minutes or until most liquid is absorbed and pasta tastes tender, stirring occasionally.

4.  Stir in cheese and parsley; serve immediately.