Creamy Garlic and Mushroom Pasta
4 tablespoons butter, divided
3 cloves garlic, minced, divided
16 ounces fresh mushrooms, sliced
2 tablespoons flour
1 teaspoon herbes de provence
1½ cups milk
salt and pepper to taste
3 tablespoons olive oil
additional ¼ cup water, broth, milk or cream (optional)
¼ cup fresh parsley (more to taste)
Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and sauté for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and sauté for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.
Grilled Chicken with Brushetta Topping
4 Thin sliced boneless Chicken Breast
1/2 cup Brushetta Topping
Penzey’s Northwoods Seasonings
Season the chicken with the seasoning salt (Use the Penzey’s Northwoods or your own favorite marinade seasonings or rub). Grill chicken until done and top with a spoonful of prepared bruschetta topping. Our local Wegmans carries the topping on the olive bar. Other topping ideas is the olive marinade or prepared pesto.