Ingredients

• 16 oz of Golden Grain Penne, Elbows or Shell Pasta
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 pound mushrooms, thinly sliced (or substitute mini-portabella's if you like a nuttier flavor)
• 1/2 teaspoon salt
• 1 1/4 cup chicken broth
• 5 1/2 ounces, Boursin cheese
• 1 pound asparagus, cut into 1/2 inch pieces

Cooking Instructions

1. Melt butter over medium heat.
2. Add mushrooms and salt and cook, stirring occasionally, until the mushorroms are tender and well browned (about 8-10 minutes).
3. Add the chicken broth and Boursin cheese and bring to a simmer while stirring (this is the mushroom sauce).
4. Cook the pasta until almost and then add the asparagus and cook until it and the pasta are finished cooking; drain.
5. Toss with mushroom sauce and serve.