|
|
|
Not to miss!
|
|
1
Tbs |
|
butter |
|
|
1
Tbs |
|
olive oil |
|
|
1
lb |
|
portobello mushrooms, stems removed,
caps halved, then cut into ¼" slices |
|
|
½
tsp |
|
salt |
|
|
1¼
cups |
|
canned low-sodium chicken broth |
|
|
5¼
oz |
|
boursin cheese |
|
|
1
lb |
|
asparagus |
|
|
¼
lb |
|
medium-sized pasta shells |
|
|
|
|
|
|
1 |
In a large
skillet, melt butter with oil over medium heat.
Add mushrooms and salt and cook, stirring
occasionally until mushrooms are tender and
well-browned (8 minutes). Add chicken broth and
cheese and bring to simmer while stirring. |
|
2 |
Snap tough
ends from asparagus and cut spears into ½"
pieces. In a large boiling pot of salted water,
cook pasta until almost done (6 minutes). Add
asparagus and cook until pasta is done (an
additional 4 minutes). |
|
3 |
Drain pasta
and asparagus. Toss with mushrooms and sauce. |
|
4 |
Serve
immediately. |
|
|
|
|
Servings: 4 |
|