Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce

Ingredients

• 1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
• ½ teaspoon salt
• 1 ¼ cups canned low-sodium chicken broth or homemade stock
• 1 5 ½- ounces package pepper Boursin cheese
• 1 pound asparagus
• ¾ pound medium pasta shells
• 1 tablespoon butter
• + 1 more ingredients
• • 1 tablespoon olive oil

1. In a large frying pan, melt the butter with the oil over moderate heat. Add the mushrooms and salt and cook, stirring occasionally, until the mushrooms are tender and well browned, about 8 minutes. Add the chicken broth and Boursin cheese and bring to a simmer while stirring. 2. Snap the tough...

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