Porcini Mushroom Linguine with Chicken, Shiitakes and Gorgonzola
Serving Size: Â 4-6
Ingredients:
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)
Instructions:Â
- 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.
- 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.
- Meanwhile, cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
- Serve sauce over individual plates of pasta with Parmesan cheese and parsley, if desired.