Servings: 5

2 tablespoons butter 2 tablespoons butter
3 cups sliced mushrooms 3 cups sliced mushrooms
½ c onion, chopped ½ c onion, chopped
1 clove garlic, minced 1 clove garlic, minced
4 cups water 4 cups water
3 cubes chicken bouillon 3 cubes chicken bouillon
8 ounce rotelle pasta 8 ounce rotelle pasta
⅔ cup sun-dried tomatoes ⅔ cup sun-dried tomatoes
⅓ cup grated parmesan cheese ⅓ cup grated parmesan cheese
¼ cup fresh parsley, chopped ¼ cup fresh parsley, chopped

Melt butter in a large skillet over medium heat.
Cook mushrooms, onion and garlic until tender, about 3 minutes, stirring occasionally.
Stir in water and bouillon cubes; heat to boiling.
Stir in uncooked pasta and tomatoes.
Reduce heat to medium; cover.
Simmer for 12 minutes stirring occasionally, or until pasta is tender and liquid is absorbed.
Stir in cheese and parsley.