Penne Portobello Recipe
Grilled chicken, portobello mushrooms, porcini stock, sausage, and arugula with a creamy white parmesan.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cook the Penne Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
- 2
Prepare the Grilled Chicken
Season the grilled chicken breast with salt and pepper. Grill on medium-high heat for about 6-7 minutes per side, or until fully cooked. Once done, slice into strips and set aside.
- 3
Sauté the Portobello Mushrooms
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Slice the portobello mushrooms and add them to the skillet. Sauté for about 5-7 minutes, until they are tender and browned. Remove from skillet and set aside.
- 4
Cook the Italian Sausage
In the same skillet, add another tablespoon of olive oil if needed. Remove the casing from the Italian sausage and crumble it into the skillet. Cook until browned and cooked through, about 5-6 minutes. Drain excess fat if necessary.
- 5
- 6
Add Cream and Cheese
Stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese into the skillet. Mix until well combined and creamy. Adjust seasoning with salt and pepper to taste.
- 7
Incorporate Pasta and Arugula
Add the cooked penne pasta to the skillet, along with the arugula. Toss everything together until the pasta is well coated with the creamy sauce and the arugula wilts slightly.
- 8
Serve
Divide the Penne Portobello among plates. Garnish with additional Parmesan cheese and freshly cracked black pepper if desired. Enjoy your meal!