Chicken Pasta with White Wine and Mushrooms

• 24 ounces, weight Thickly Sliced Mushrooms (baby Portobellos Are Best)
• 2 Tablespoons Olive Oil
• Kosher Salt
• Black Pepper
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Large Onion, Peeled And Sliced
• 1 cup Dry White Wine
• 1/2 cup Chicken Broth
• 1 cup Heavy Cream
• Salt And Pepper, to taste
• 12 ounces, weight Mostaciolli, Cooked Al Dente

Preparation Instructions

Preheat oven to 375 degrees. Drizzle mushrooms with a little olive oil, then sprinkle with salt and pepper. Roast for 20 to 25 minutes, or until golden brown. Set aside.

In a large pot, heat additional olive oil along with the butter over medium heat. Throw in the sliced onions and saute for a couple of minutes, or until beginning to turn translucent. Pour in wine and allow to bubble for a minute or two. Pour in broth and allow the liquid to reduce for a couple of minutes. Stir in cream and reduce heat to low. Add mushrooms, salt, and pepper, and simmer until sauce thickens.

Toss in cooked pasta, using a little hot pasta water if sauce needs a little thinning. Taste for seasonings and add immediately.

-Thanks Pioneer Woman for this yummy one!

Posted by Ree on August 7 2011