Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
• 1/2 teaspoon salt
• 1 1/4 cups canned low-sodium chicken broth or homemade stock
• 1 5 1/2-ounce package pepper Boursin cheese
• 1 pound asparagus
• 3/4 pound medium pasta shells

1. In a large frying pan, melt the butter with the oil over moderate heat.
2. Add the mushrooms and salt and cook, stirring occasionally, until the mushrooms are tender and well browned, about 8 minutes.
3. Add the chicken broth and Boursin cheese and bring to a simmer while stirring.
4. Snap the tough ends off the asparagus and discard them.
5. Cut the spears into 1/2-inch pieces.
6. In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes.
7. Add the asparagus and cook until it and the pasta are just done, about 4 minutes longer.
8. Drain.
9. Toss with the mushrooms and sauce.

butter, olive oil, portobello mushrooms, salt, chicken broth, pepper, asparagus, pasta shells

Taken from www.foodandwine.com/recipes/pasta-shells-portobello-mushrooms-asparagus-and-boursin-sauce (may not work)