I have been craving pasta. Actually, I am always craving pasta. But I didn’t want the standard tomato sauce….I didn’t want anything too heavy either. So I made a wonderful pasta with fresh mushrooms, garlic, and rondele Cheese. Rondele cheese comes in a round little tub and it is creamy and flavored with herbs. It is great to stuff chicken breasts.
I used ground chicken too. No beef!! Now, that is a huge deal for me because I am a beef loving girl. I like chicken, but chicken bores me and what could be more boring than ground chicken! Normally I would use Italian sausage in this dish, but I gotta tell ya, the ground chicken worked. It was mild enough to not compete with the wonderful, earthy flavor of the mushrooms. The mushrooms are the star of the show, here. This dish is all about those mushrooms. Oh, and that creamy, delicious rondele Cheese. Yes-sssssss. I broke up some lasagna noodles and it was perfect with this sauce. Big folds of pasta coated with this creamy sauce. To top it all off, I sprinkled it with some grated Romano cheese. The only thing that was missing was some crusty French bread to dip in that sauce! So make sure you have some good bread with this dish. Enjoy..
1 1/2 lbs of fresh mushrooms (I used button mushrooms and baby portobellos)
2 cloves of fresh garlic, minced
1/2 cup of vegetable or chicken stock
1 cup of rondele cheese
1/2 lb of ground chicken or Italian sausage (meat is optional) This is just as good as a vegetarian dish
1 tsp black pepper
1/2 cup grated romano cheese
approx. 3 cups of your favorite cooked pasta (I used broken lasagna noodles)
In a large skillet, fry chicken or sausage in a little bit of olive oil. Add the minced garlic and mushrooms. Allow mushrooms to cook. Add the stock. Let simmer for about 10 minutes. Add the Rondele cheese, black pepper and about 1/4 cup of the romano cheese. Add cooked pasta and stir until everything is mixed. Allow to cook at low heat for about 10 minutes. Sprinkle with remaining romano cheese and serve with some good, crusty bread. Yum