Tuscan Bow Ties

Directions

1. 1
   In 4-quart saucepan over high heat, heat 3 quarts water and 1 tablespoon salt to boiling.
2. 2
   Add potatoes; heat to boiling.
3. 3
   Cook potatoes 5 to 10 minutes until tender.
4. 4
   With slotted spoon, remove potatoes to bowl; cover and keep warm.
5. 5
   Return water in saucepan to boiling.
6. 6
   Add bow ties and cook until tender; drain and return to saucepan.
7. 7
   Meanwhile, in nonstick 12-inch skillet over medium-high heat, in hot olive oil, cook mushrooms, garlic, and chopped rosemary until mushrooms are tender and golden.
8. 8
   In small bowl, mix chicken broth and cornstarch until smooth.
9. 9
   Add chicken-broth mixture and vermouth to mushrooms in skillet.
10. 10
    Over high heat, heat to boiling; boil 1 minute.
11. 11
    Add bow ties and potatoes; heat through.
12. 12
    Spoon bow-tie mixture into large serving bowl; toss with prosciutto.
13. 13
    Garnish with rosemary sprigs if you like.