Ingredients

• 2 Tablespoons unsalted butter (we use Smart Balance)
• 10 ounces sliced Baby Bella mushrooms
• 3 grilled chicken breasts, sliced into 2 inch strips
• 1 teaspoon sea salt
• fresh cracked black pepper to taste
• 1-1/2 cups heavy cream
• 2 Tablesoons chopped fresh Italian parsley

Preparation

1. Put pasta water on to boil
2. Make, roll out, and cut pasta
3. Slice pre-grilled chicken breasts into 2 inch strips
4. Rinse mushrooms

Instructions

In a large frying pan over medium heat, melt the butter and add salt and pepper. Saute the mushrooms and chicken about 10 minutes. Reduce heat to medium-low, add cream and simmer until thickened (about 10 minutes). Stir in parsley. Depending on preference, mix sauce with drained pasta to coat evenly, or spoon over pasta. Top with freshly grated parmesan.