Ingredients

3 T. olive oil

3 cloves of garlic, crushed

1 onion, finely chopped

8 oz cremini mushrooms

1 cup heavy cream

2 tsp. rosemary, finely chopped

1 1/3 T. butter

1 lb parppardelle noodles

3 cuops shredded roasted chicken

1/2 cup walnuts, chopped and roasted

1/4 cup flat leaf parsley, chopped

1 cup parmesan cheese, finely grated

Preparation

  1. Heat oil in large skillet; cook garlic and onion, stirring until onion softens. 2. Add cream and rosemary to skillet and bring to a boil. Reduce to simmer and cook until the sauce thickens slightly. Add butter.
  2. Cook pasta until tender and add to sauce. 4.Add chicken, nuts, parsley and cheese. Toss gently and serve.

Can add a little truffle oil if desired.