Chicken-Pasta Florentine

Pasta Florentine

Ingredients
2 cups heavy cream
1 cup chicken broth
24 oz sliced mushrooms
3 cups frozen peas
6 cloves garlic
1/2 cup extra virgin olive oil
8 oz chicken diced cooked.(In frying pan?? or on Grill? or canned? or boiled)
1/2 cup chopped parsley
16 oz pasta (your favorite shape), cooked according to package directions
Grated Parmesan cheese for garnish
Salt and pepper to taste
Fresh parsley, chopped
Procedures
1. HEAT extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add Chicken, peas and parsley and cook 4 minutes.
2. RETURN cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta.
3. REMOVE pot from heat and stir in grated Parmesan. Toss gently to combine.
4. TRANSFER to large serving platter. Garnish with chopped parsley and serve.

Chef’s Tip: Use a small amount of salt. The parmesan cheese naturally contains salt.