Ok kids, the holidays are over. Back to reality, back to the grind. We need a quick weeknight dinner because cereal 3x a week just isn’t cutting it. If you want something filling & tasty in a hurry, this is your dish. Bust out that sage you bought for the Winter Warmth recipe and get crackin’ on this delight. Oh and for all you meat lovers…feel free to add a grilled chicken breast to the top when serving, but honestly if time is of the essence, the mushrooms will act as a great faux meat for one night.
- 1 lb. penne pasta or fusilli (spaghetti just wont cut it since the pasta needs to be the same size as the mushrooms).
- 1/2 cup of chicken broth
- 1/2 cup of red wine (don’t act like you HAVE to open a bottle just for the recipe & weren’t pulling a Thirsty Thursday anyway).
- 2-3 cloves of garlic, minced
- 1 shallot diced
- 1 cup of mushrooms, sliced
- sage, chopped
- salt & pepper to taste
- 2 tbsp. butter
- 1/4 cup of parmesan cheese, grated
- (reserved pasta water)
While the pasta is boiling per packet instructions, reduce the broth & wine down to a sauce (will turn into 1/2 cup of liquid). Sautee the garlic, shallot, sage, & mushrooms (s&p to taste) in pan while stirring in the cooked pasta, wine reduction sauce, butter, and cheese. Thicken sauce with a bit of the reserved pasta water, will depend on desired consistency of sauce.
* The idea for this recipe came from a coworker that is doing http://www.thefresh20.com with her husband. Check it out, it seems like a cool & easy program. Equipped with grocery lists, recipes, and everything you need for healthy & fresh dinners for 5 nights of the week. *
Happy Eating, XO.
Damn, I Can Make That! 
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