pasta shells with portobello mushrooms and asparagus in boursin sauce

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 pound portobello mushrooms, stems removed
• 1/2 teaspoon salt
• 1 1/4 cups low-sodium chicken broth
• 1 (5.2 ounce) package pepper boursin cheese
• 3/4 pound uncooked pasta shells
• 1 pound fresh asparagus, trimmed

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• in a large skillet over medium heat, melt the butter and heat the olive oil. cut the mushroom caps in half, and slice 1/4 inch thick. cook mushrooms in the skillet 8 minutes, or until tender and lightly browned. season with salt. stir in the chicken broth and boursin cheese. reduce heat and simmer, stirring constantly, until well blended.
• bring a large pot of lightly salted water to a boil. add shell pasta and cook for 5 minutes. place the asparagus into the pot, and continue cooking 5 minutes, until the pasta is al dente and the asparagus is tender; drain. toss with the mushroom sauce to serve.