|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.