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Pasta with Goat Cheese, Chicken, Asparagus & Mushrooms
Ingredients
  • 1 pound (16 ounces) pasta (I used farfalle)
  • 2 tablespoons olive oil, divided
  • 2 boneless skinless chicken breasts
  • salt and freshly-ground black pepper
  • 1 shallot, peeled and minced
  • 6 cloves garlic, peeled and minced
  • 1 bunch (about 1 pound) asparagus, cut into bite-sized pieces, ends trimmed off
  • 16 ounces ( 2 cartons) fresh baby bella or white button mushrooms, halved
  • 8 ounces goat cheese
  • ⅓ cup milk
  • ½ cup freshly-grated Parmesan cheese, divided
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