I decided not to use penne – I’ve been obsessed with this straight macaroni lately so that was my choice and I think there were some elbows thrown in from the end of a box. It looks creamy & mushroomy doesn’t it?!
Shredding a POUND of Parmigiano Reggiano is a hella lot of cheese!!!!! That is an 8×8 casserole dish right there! Whoooo!
While your pasta is cooking, you saute up onion, garlic and mushrooms. Then add chicken broth, butter and heavy cream. It will cook down to a delicious light and creamy sauce.
That’s the thing I love is because it was so light. With only 1/4 cup of cream – it doesn’t get weighed down.