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Pasta Shells with Portobello Mushrooms, Asparagus, and Boursin Sauce
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into ¼-inch slices
  • ½ teaspoon salt
  • 1 ¼ cups canned low-sodium chicken broth or homemade stock
  • 1 5 ½-ounce package pepper Boursin cheese
  • 1 pound asparagus
  • ¾ pound medium pasta shells
Steps
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