Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce recipe

6 servings

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

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.