1 clove garlic, minced
1/2 cup butter, divided
2 cups cubed, cooked ham
8 ounces sliced mushrooms
1/4 cup chopped fresh parsley, or 1 tablespoon dried parsley flakes
1/4 cup dry white wine (or use apple juice)
2/3 cup milk
1/2 cup grated Parmesan cheese
1/8 teaspoon pepper
Cook fusilli according to package directions; drain well. In a large skillet in 2 tablespoons butter over medium-low heat, saute garlic for a minute. Add ham, mushrooms, parsley, and white wine. Cook for about 4 minutes, stirring constantly; transfer mixture to a bowl and set aside. Melt remaining 6 tablespoons butter in skillet; add milk, cheese, and pepper; cook over low heat, stirring constantly, until cheese melts and sauce is smooth. Remove from heat and toss with cooked fusilli and meat mixture until thoroughly coated.
Makes 4 servings.