Mushroom Penne

Mushroom Penne

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Makes: 6 servings

Start to Finish: 25 minutes

  •  12 ounces penne pasta, Barilla® Plus

  • 1 tablespoon extra virgin olive oil, Bertolli®

  • 1 red onion, quartered and thinly sliced

  • 2 packages (8 ounces each) sliced fresh mushrooms

  • 1⁄4 cup sherry, Christian Brothers®

  • 2 teaspoons fines herbes, Spice Islands®

  • 1⁄2 cup reduced-sodium beef broth, Swanson®

  • 1⁄3 cup light sour cream, Horizon Organic®

  • Fresh parsley, finely chopped (optional)




In a large pot of boiling salted water, cook pasta according to package directions. Drain well; return pasta to hot pot. Cover; keep warm.

In a large nonstick skillet, heat oil over medium-high heat.  Add onion; cook and stir for 8 to 10 minutes or until cooked down and wilted. Add mushrooms; cook and stir for 10 minutes more. Stir in sherry and fines herbes. Cook until liquid is evaporated.

In a small bowl, combine beef broth and sour cream. Stir into mixture in skillet; cook for 4 to 5 minutes or until heated through.

Toss mixture with hot cooked pasta. Garnish with parsley (optional).

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