Ingredients
Serves: 4
1 lb. rigatoni pasta
2 boneless, skinless chicken breasts, cut into bite-sized pieces
4 cups Portobello mushrooms, cut into chunks
1 shallot, minced
1 tablespoon garlic, minced
1/4 cup Parmesan cheese, grated
1 cup chicken broth
1 cup heavy cream
1/2 teaspoon dried thyme
1/4 teaspoon sage
1/4 teaspoon nutmeg
1/4 teaspoon parsley
Salt and pepper to taste
Preparation
