Foodie Fridays: Quick Mushroom Cream Pasta

From Easy Everyday Cooking

Here is yet another fast, easy, and delicious pasta recipe.  This one features mushrooms in honor of "Menacing Mushrooms Week", although the dish is anything but menacing!  I modified the original recipe slightly to add more flavor and protein by using Marsala as the liquid and including Dijon mustard and diced chicken.  The heavy cream makes this a rather rich indulgence, but as an occasional meal it is well worth the extra calories!

Quick Mushroom Cream Pasta

8 oz. fresh mushrooms, sliced
1/4 C. Marsala wine mixed with 1/4 C. water
1 C. whipping cream
2 tsp. Dijon mustard
1 tsp. dried tarragon
6 oz. packaged diced chicken (or two cooked chicken breasts, diced)
1/4 C. sliced green onions
1 T. lemon juice (one small lemon)
1 tsp. salt
1/4 tsp. pepper
8 oz. spaghetti, cooked and drained

Combine mushrooms and diluted Marsala in a large skillet.  Bring to a boil over medium heat.  Cook until liquid is reduced to 1/4 cup.  Add cream, mustard, and tarragon to skillet.  Cook until sauce is thickened, about 5 minutes.  Stir in remaining ingredients except for pasta.  Remove from heat and add pasta, stirring until well coated with sauce.  Top with grated Parmesan cheese if desired.  Serves 4.