Porcini Mushroom Linguine with Chicken, Shiitakes and Gorgonzola

Serving Size:  4-6


1 lb. Pappardelle’s Porcini Mushroom Linguine
1 lb. boneless/skinless chicken breasts, cut into 3/4-inch pieces
1 lb. fresh shiitake mushrooms, stems removed and cut into 1/2-inch strips
3 tablespoons butter
1 tablespoon olive oil
1/2 onion, finely chopped
1 cup heavy cream or half-and-half
4 oz. Gorgonzola cheese
Freshly grated Parmesan cheese and Italian flat-leaf parsley (For garnish, if desired)


  1. Melt one tablespoon butter and olive oil in a sauté pan over medium-high heat. Add chicken and cook until browned, about 12 minutes. Season chicken with salt and pepper and set aside.
  2. Melt remaining two tablespoons butter in sauté pan over medium-high heat. Add shiitakes and cook for approximately five minutes. Add onions and cook another three minutes. Add cream and bring to a boil, making sure shiitakes and onions don’t stick to bottom of pan. Reduce heat to medium and stir in Gorgonzola. Remove from heat, but cover to keep warm.
  3. Meanwhile, cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
  4. Serve sauce over individual plates of pasta with Parmesan cheese and parsley, if desired.