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Penne with Asparagus, Sage and Wild Mushrooms

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Penne with Asparagus, Sage and Wild Mushrooms 


3 oz prosciutto, cut into 2 inch strips

2/3 oz dried morel or porcini mushrooms

12 oz fresh asparagus, trimmed and sliced on a bias

1 (16 ounce) package of whole wheat penne

1 (12 ounce) can of chicken broth

2 cloves of sliced elephant garlic

1 ½ T fresh sage

1 (8 ounce) package of lower fat cream cheese

Parmesan cheese

 

1. Preheat oven to 350 degrees.

2. Place prosciutto slices on a foil-lined baking sheet. Bake for 10-15 minutes, or until prosciutto is crispy. Be sure to keep an eye on it so the prosciutto doesn't burn. Remove from oven and allow to cool.

3. Soak dried mushrooms in boiling-hot water in a bowl until softened, about 20 minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve soaking liquid, then rinse soaked mushrooms. Pat dry and coarsely chop.

4. Boil pasta according to package directions.  Drain and set aside.

5. In a large skillet over medium-high heat, combine chicken broth and elephant garlic.  Stir in cream cheese until smooth.  Mix in chicken and pasta until evenly coated. 

6. Add fresh sage and two ounces of the mushroom soaking liquid. Season to taste with salt and pepper.  Garnish with parmesan cheese.

Today's produce was donated by Seeds of Hope Farm (http://felctiffin.org/)