Mushroom Chicken Asiago

Mushroom Chicken Asiago

1/2 pound of mini Penne pasta (cooked)

4-6 chicken breasts (boiled and seared)

1 cup sliced baby portabella mushrooms

1 Tbsp butter

salt/pepper

Asiago cheese for garnish

Basil for garnish 

Sauce:

1 1/2 cups heavy cream

1/2 tsp of dried basil

1/4 tsp ground white pepper

1/2 tsp Italian seasoning

1/2 tsp chicken bullion (ground/powder)

1/2 tsp garlic salt

1/4 cup shredded Asiago cheese

Cook pasta according to package and set aside. 

Bring heavy cream, all the seasonings, and chicken bullion to a simmer in a large pot.  

Allow to simmer for 10 minutes and make sure to keep stirring. Carefully add the shredded cheese and  constantly stir the sauce and do not let it boil! If the sauce needs to be thickened add 1 tbsp of butter.  Set sauce aside off the heat. 

Prepare your chicken to your liking. I choose to boil mine in chicken stock and then sear on both sides.  Cut chicken in to 1" pieces. Cook mushrooms in 1 tbsp of butter in a fry pan until done. 

Now in a large deep pan add the pasta, chicken and mushrooms, and sauce. Let simmer together for 10 minutes. Garnish with basil and Asiago cheese and enjoy!