| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 1 oz Mariposa Farms Dried Bolete Mushrooms
- 3 tbsp extra-virgin olive oil
- 1 onion Medium, Chopped
- 4 garlic cloves chopped
- 1 lb fresh tomatoes peeled, seeded, chopped
- 1/2 tsp white sugar
- sea salt Flakes
- black peppercorns Ground
- 1 1/2 cup heavy cream
- 2 oz Mariposa Farms Fresh Basil torn
- 1 lb penne pasta uncooked
- 3/4 cup parmesan cheese shredded
- 1 1/2 cups cooked chicken cubed
Ingredients
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Instructions
- Rinse mushrooms under cold running tap water to remove any debris. Place mushrooms in bowl, and cover with boiling water. Let soak 15 to 20 minutes. Rinse well, and chop.
- Heat oil in skillet over medium-high heat. Add onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add mushrooms and cook 5 minutes. Add tomatoes and sugar. Season to taste with salt and black pepper.
- Bring to a boil and cook, stirring, 3 to 5 minutes. Add cream and one-third of basil. Taste, and adjust seasoning as necessary. Remove from heat.
- Bring large pot of water to a boil. Add penne and cook until almost done, then add asparagus during final minute of cooking. Pasta should be al dente and asparagus just tender.
- Toss hot pasta and asparagus with tomato mixture. Add Parmesan cheese and remaining basil; toss to combine. Serve immediately.
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