Ingredients

The following ingredients have 6 Servings
  • 12 oz Penne Pasta
  • 1 tbsp Olive Oil, (plus extra if needed)
  • 2 Chicken breasts, (diced)
  • 3 cloves Garlic, (peeled and chopped)
  • 1 Onion, (chopped)
  • 8 oz pack baby Portabella Mushrooms, (washed and sliced)
  • Salt and Pepper, (to taste)
  • 1 ½ cups Half and half or whole Milk
  • ½ (up to 3/4 cup) crumbled Blue Cheese
  • 2 tbsp Butter
  • 2 tbsp freshly grated Parmesan Cheese plus extra for serving
  • 2 tsp dried Parsley or 2 Tablespoons fresh parsley, (chopped)

Instruction

  • Bring a large pot of water to a boil. Cook the pasta according to package directions or until al dente.
  • While the pasta is cooking, heat the olive oil in a large skillet or saute pan. Saute the chicken pieces until cooked about 3-4 minutes. Season with a little salt and pepper. Set aside.
  • Add a little more oil into the pan. Saute the vegetables until tender and the mushrooms have released their juices. Transfer the cooked chicken to the pan. Stir everything.
  • Add the rest of the ingredients and cook in low heat until the cheeses are fully melted and the sauce is quite creamy. Add more salt and pepper if needed.
  • Gently mix the cooked pasta into the sauce. Serve immediately. Serve with more parmesan cheese, if desired.