- 1 lb mixed mushrooms, sliced thin
- 2 tbsp olive oil
- 1 tbsp butter
- 1 shallot, minced
- 1 3/4 cup chicken stock
- 1/3 lb fontina cheese, cubed
- 1/2 cup parmesan, grated
- 1/4 cup fresh basil, minced
- 1/2 tsp dry thyme
- salt and pepper
- 1/2 lb uncooked penne
- 2 chicken breasts, sliced
- Heat 1 tbsp olive oil in a skillet with the butter. Saute the mushrooms for 5 minutes.
- Cook the penne in salted boiling water.
- Add the shallot to the mushrooms and cook a further 5 minutes. Stir in the stock and bring to a boil.
- Season the chicken strips and saute them in 1 tbsp of olive oil. Set them aside.
- Stir in the cheeses until melted. Add the basil, thyme, and salt and pepper to taste.
- Drain the pasta and toss with the sauce. Top with the chicken strips.
- Serve.