1 Land O Lakes® garlic & herb Saute Express square
1 1/2 cups portobello mushrooms, sliced
3 cloves garlic, minced
1/4 cup sun-dried tomatoes, chopped
1/4 cup chicken stock
1 1/2 cups half & half
1/2 cup reserved pasta water
3/4 cup parmesan cheese
1/4 cup fresh basil, chopped
1 tbs. lemon juice
Bring a large pot of water to a boil. Generously salt the water and add the dried spaghetti. Cook until al dente, reserving 1/2 cup of the pasta water. Drain and set aside.
In a large non-stick skillet over medium heat, add one garlic & herb Sauté Express square. Add the mushrooms and brown. Add the garlic and sauté until tender, about 2 minutes. Add a pinch of salt and pepper and the chopped sun-dried tomatoes and cook for 1 minute.
Add chicken stock and reduce slightly. Turn down the heat to medium-low and add the half & half, bring to a gentle boil and allow to reduce slightly, about 2 minutes. Stir in the reserved pasta water, lemon juice, parmesan cheese, and chicken, cook for 1 minute. Taste the sauce and add salt and pepper to taste.
Stir in the cooked pasta and chopped basil. Transfer the pasta to a serving dish. Top with extra parmesan cheese. Serve.
Recipe by The Messy Baker Blog at http://themessybakerblog.com/2013/01/27/creamy-parmesan-pasta-with-chicken-mushrooms-sundaysupper-sauteexpress/