1pkg. Pastamore Wild Mushroom Linguini
1 lb. boneless/skinless chicken breasts (cut into 3/4" pieces)
1 lb. fresh shitake mushrooms, stems removed and cut into 1/2" 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
1.) In a large non stick saute pan, melt 1 tablespoon butter and olive oil over medium high heat. Add chicken and cook until browned. (about 12 minutes) Season Chicken with salt and pepper to taste, set aside.
2,) Melt the remaining 2 tablespoons of butter in saute pan over medium high heat. Add the shitake mushrooms and cook for about 5 minutes, add onions for another 3 minutes.
3.) Add cream and bring to a boil, making sure shitake mushrooms and onions don't stick to bottom of pan. Reduce heat to medium and add in gorgonzola. Remove from heat and cover to keep warm.
4.) Cook the Pastamore Wild Mushroom LInguini in a pot of boiling salted water until al dente. Drain well and rinse with warm water. Serve sauce over individual plates of pasta and garnish with freshly grated parmesan cheese and Italian Flat Leaf parsley, if desired.
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