Ingredients
4
4 servings
- •1 cube chicken bouillon
- •½ cup hot water
- •½ (16 ounce) package farfalle (bow tie) pasta
- •3 tablespoons olive oil
- •2 cloves garlic, minced
- •1 (8 ounce) package sliced baby bella mushrooms
- •¼ teaspoon kosher salt
- •¼ cup white wine
- •⅛ teaspoon ground white pepper
- •1 pinch crushed red pepper
- •¼ cup grated Asiago cheese
Instructions
- Dissolve bouillon cube in hot water and set aside.
- Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- While pasta is cooking, add olive oil to a medium skillet and adjust heat to medium. Add garlic and saute for 1 minute. Add mushrooms and kosher salt. Cook for 3 minutes. Add wine, increase heat to medium-high, and reduce for 1 to 2 minutes. Add chicken stock, white pepper, and crushed red pepper. Continue to cook until liquid is reduced by about 1/2, 8 to 10 minutes.
- Toss mushroom mixture with cooked pasta. Top with Asiago cheese and serve.
Nutritional Facts
Per 4 servings
- Calories: 347
- Carbohydrate: 45g
- Fat: 14g
- Fiber: 3g
- Protein: 11g
- Sugar: 3g
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