Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce

Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce
Photo by © Melanie Acevedo

Ingredients

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

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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