Penne With Chicken And Porcini Mushrooms

• salt
• 1 lb penne
• 2 tablespoons unsalted butter
• 1 ounce dried porcini mushrooms, rehydrated in 1 cup hot water for 20 minutes and chopped coarse, liquid strained and reserved separa
• 1/2 lb boneless skinless chicken breast, trimmed of fat and cut into 1-inch long by 1/4-inch thick strips
• ground black pepper
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese

1. Bring 4 quarts water to a boil in a big pot; add in 1 tablespoon salt and the pasta; cook until al dente.
2. Meanwhile, in a large pan, melt the butter over medium heat; add in the mushrooms; cook for 1 minute.
3. Season the chicken with salt and pepper to taste.
4. Increase heat to med-high and add in the chicken; stir/saute until the chicken is opaque, 4 minutes.
5. Add in the porcini soaking liquid and cream; cook until the sauce has thickened slightly, 2-3 minutes.
6. Drain the pasta and return it to the cooking pot; toss with the sauce and cheese.
7. Season with salt and pepper to taste; serve immediately.

salt, penne, unsalted butter, porcini mushrooms, chicken breast, ground black pepper, heavy cream, parmesan cheese

Taken from www.food.com/recipe/penne-with-chicken-and-porcini-mushrooms-341695 (may not work)