1 box gluten free penne pasta;
prepare following instructions on the box
2 tablespoons olive oil
2 boneless skinless chicken breasts;
cooked and cut into ½ inch pieces
salt and freshly-ground black
pepper
1 shallot, peeled and minced
6 cloves garlic; minced
1 bunch (about 1 pound)
asparagus, blanched cut into ½ inch pieces
1 container fresh baby belle
mushrooms
8 oz goat cheese
1/3 cup milk
1/2 cup grated Parmesan cheese
Instructions:
In pan over medium heat add olive
oil, shallot, and garlic; cook for 5-minutes.
Add mushrooms stir often until
cooked through.
Add milk; scraping pan to
deglaze. Once heated add goat cheese and
parmesan; stir until melted.
Add chicken, asparagus, and penne;
stir to coat.
Makes 4-5 servings.
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