Penne Pasta With Mushrooms Peas Recipes

PENNE WITH CHICKEN, WILD MUSHROOMS AND PEAS

Penne with Chicken, Wild Mushrooms and Peas image

Provided by Robin Miller : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1-ounce dried porcini mushrooms
1 cup hot water
1 pound penne pasta
1 tablespoon olive oil
1 leek, rinsed well and chopped
1 cup sliced shiitake mushrooms
1 heaping cup cooked chicken
1 teaspoon dried tarragon
1 1/4 cups reduced-sodium chicken broth, divided
1 teaspoon cornstarch
1/2 cup frozen green peas
2 tablespoons chopped fresh parsley
Salt
Ground black pepper

Steps:

Soak dried porcini mushrooms in hot water for 15 minutes, until soft.
Cook penne according to package directions.
While penne is cooking, heat oil in large skillet over medium-high heat. Add leeks and cook for 2 minutes, or until soft. Add shiitake mushrooms and cook for 3 minutes, until mushrooms soften. Strain porcini mushrooms through a sieve, reserving soaking liquid. Chop porcini mushrooms and add to skillet. Add chicken and tarragon and cook 1 minute, until tarragon is fragrant.
Add reserved mushroom soaking liquid and 1 cup of the chicken broth and bring to a simmer, for 5 minutes. In a small bowl, using a whisk, dissolve cornstarch in remaining 1/4 cup chicken broth and add to the pan with the peas. Simmer 2 minutes until it reaches a full boil, and the sauce thickens. Stir in cooked penne and cook 1 minute to heat through. Remove from heat and stir in parsley. Season, to taste, with salt and freshly ground black pepper.

PENNE WITH MUSHROOMS

Penne with Mushrooms image

Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.

Provided by pigmrtn

Categories Main Dish Recipes Pasta

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 (8 ounce) package dry penne pasta
¼ cup olive oil
1 clove garlic, finely chopped
1 pound button mushrooms, sliced
salt and freshly ground black pepper to taste
1 tablespoon butter
1 ½ teaspoons chopped fresh parsley
¼ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g

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