PASTA WITH NEUFCHÂTEL CHEESE, MUSHROOMS AND BROCCO

PASTA WITH NEUFCHÂTEL CHEESE, MUSHROOMS AND BROCCO image

Yield Four

Number Of Ingredients 14

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1 ¼ T. Olive Oil
8 oz. Fresh Button Mushrooms, sliced
Salt, to taste
Pepper, to taste
1/3 oz. Dried Chanterelle Mushrooms, soaked in water & drained (Note: Reserve the liquid)
3 T. Reserved Liquid, strained of any particles
¾ c. Low-Sodium Chicken Broth
6 oz. Neufchâtel Cheese
8 oz. Linguine OR Fettucine
¼ c. Low-Sodium Chicken Broth (Note: This is in addition to the 3/4c. above)
6 oz. Broccoli Spears, cooked and roughly chopped
2 T. Chopped Flat-leaf Parsley
2 t. Minced Lemon Rind
Pinch or two of Nutmeg

Steps:

Heat large pot of water over high heat for pasta, which you will cook according to product's instructions. Heat large pan over medium-high heat until hot, about 3 minutes. Add olive oil & heat until hot, about another 3 minutes. Turn down heat to medium. Add button mushrooms. Sauté until mushrooms release their liquid. Season with salt & pepper to your desired taste. (Note: At approximately this time, cook your pasta.) Add chanterelle mushrooms. Add reserved liquid and ¾ c. chicken broth. Mix and simmer ingredients until some of the liquid has evaporated, but mixture is still very moist. Add Neufchâtel cheese and mix well. Once cheese has melted and is well incorporated, add cooked pasta, ¼ c. chicken broth, broccoli, parsley, lemon rind and nutmeg. Mix well and heat through. Test for salt and pepper; add more if needed. The mixture should be moist and creamy. If you feel it is too dry, add some water. Or you can add more reserved mushroom soaking liquid or broth, if you have any remaining. Enjoy!