Portobello Mushroom Penne Pasta

Tweet

I actually had somebody email me for a recipe.

Because, apparently, I’m a food blog.

So recipes are supposed to be here.

*snore*

Ok, let’s see.

Portobello mushroom and spinach penne pasta.  It’s hearty, cheesey and pretty much guarentees you will be licking the casserole dish clean.  Swear to God.

This was originally a vegetarian recipe.  But I added chicken.  Because I like things meaty.  Always.

Portobello Mushroom Penne Pasta

8 oz box of penne pasta
2 tablespoons olive oil
12 oz sliced portobello mushrooms
2 boneless, skinless chicken breasts
1/4 cup margarine
1/4 cup flour
2 cloves minced garlic
1/2 teaspoon Emeril’s
2 cups whole milk
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
4 oz fresh baby spinach
1/4 cup soy sauce

1. Preheat oven to 350 degrees, and lightly grease a 9×13 baking dish.
2. Cook pasta to al dente, drain and set aside.
3. Heat olive oil in a skillet, and cook chicken breasts seasoned with kosher salt and black pepper. Remove from skillet, chop into bite size pieces, and set aside.
4. Add sliced port mushrooms to the skillet, and cook until just soft. Remove from skillet and set aside.
5. Add Margarine to skillet, and melt. Mix in flour, garlic and Emeril’s. Whisk briskly so that the flour is no longer raw, but doesn’t burn. Slowly whisk in milk and stir until thickened (bring to a low boil to thicken).
6. Add in both cheeses, and stir until melted.
7. Remove skilet from heat and mix in cooked pasta, chicken, mushrooms, spinach and soy sauce. Stir to coat completely.
8. Transfer to the baking dish, and top with some (lots)extra cheese.
9. Bake 20 minutes until cheese is melted and bubbly.