Recipe by Leslie6 baby portabello mushrooms, chopped
2-3 shallots, chopped
2 cooked chicken breasts, chopped (optional)
1 lb. linguine or any other pasta you prefer
2 T. butter or olive oil
1/4 c. chopped fresh parsley
salt & pepper
1 c. half & half
1/4 c. chicken broth
1/2-1 c. parmesan cheese
Cook pasta according to package directions. Be sure to add salt to the water while it comes to a boil. While it's cooking, saute mushrooms and shallots in the butter (or oil) over medium-high heat. Add a dash of salt and pepper to season while it's cooking down. Stir occasionally, cook for 5-6 minutes, or until shallots are translucent and mushrooms have reduced in size. Add chicken and parsley, stir to combine.
Add half & half and broth to sauce mixture. Let reduce until it thickens slightly. Pour over cooked pasta. Add cheese.
This mushroom/chicken sauce is also delicious served with savory crepes.
1 comment:
sounds great. i always love a new recipe that someone else says is good. especially pasta... i'm not that adventurous in that department.
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