Mushroom and Asparagus Fettuccine

Ingredients:

• 8  ounces  dried fettuccine or linguine
• 8  ounces  asparagus, trimmed and cut into 1 1/2-inch pieces
• 3  cups  sliced fresh shiitake or crimini mushrooms
• 1  medium  leek, thinly sliced, or 1/2 cup chopped onion
• 3  cloves  garlic, minced
• 1  tablespoon  olive oil
• 1/3  cup  mushroom broth or vegetable broth
• 1/4  cup  half-and-half or light cream
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper
• 1  cup  chopped plum tomatoes
• 1  tablespoon  finely shredded fresh basil
• 1  tablespoon  finely shredded fresh oregano
• 1/4  cup  pine nuts, toasted
•     Finely shredded Parmesan cheese (optional)

Directions:

Cook fettuccine or linguine according to package directions, adding asparagus the last 1 to 2 minutes of cooking; drain. Return pasta mixture to saucepan; cover and keep warm.

Meanwhile, in a large skillet cook mushrooms, leek, and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half-and-half, salt, and black pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil, and oregano; heat through.

Spoon the mushroom mixture over pasta mixture; toss gently to coat. Divide among 4 bowls or dinner plates. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.

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Pan-Roasted Chicken Breasts with Mushrooms and Leeks

Ingredients:

• 2  tablespoons  olive oil
• 1  teaspoon  chopped fresh thyme
• 1/4  teaspoon  each salt and freshly ground black pepper
• 12    shiitake mushroom caps, thinly sliced
• 1    4-inch piece of leek, white part only, thinly sliced and rinsed clean of grit
• 2    skinless, boneless chicken breast halves (about 5 ounces each)

Directions:

Heat oven to 400°F.

Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat. Add mushrooms and leeks; cook, stirring, 4 minutes, or until tender. Remove from heat; sprinkle with half the thyme, salt and pepper.

With a paring knife, cut a small pocket in the top edge of one side of each chicken breast, being careful not to cut through the breast.

Fill with 2 to 3 tablespoons of the mushroom filling. Season chicken with remaining thyme, salt and pepper.

Heat remaining 1 tablespoon oil in an ovenproof skillet over medium-high heat. Brown chicken on both sides.

Transfer pan to oven and roast 10 minutes, or until chicken is cooked through. Serve with remaining mushroom-leek mixture.

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