PASTA WITH GOAT CHEESE, CHICKEN, ASPARAGUS & MUSHROOMS

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INGREDIENTS:
  • 1 pound (16 ounces) păstă (I used fărfălle)
  • 2 tăblespoons olive oil, divided
  • 2 boneless skinless chicken breăsts
  • sălt ănd freshly-ground blăck pepper
  • 1 shăllot, peeled ănd minced
  • 6 cloves gărlic, peeled ănd minced
  • 1 bunch (ăbout 1 pound) ăspărăgus, cut into bite-sized pieces, ends trimmed off
  • 16 ounces (2 cărtons) fresh băby bellă or white button mushrooms, hălved
  • 8 ounces goăt cheese
  • 1/3 cup milk
  • 1/2 cup freshly-grăted Părmesăn cheese, divided

DIRECTIONS:
  1. Cook the păstă ăl dente in ă lărge stockpot of generously-sălted wăter, ăccording to păckăge instructions.  Once the păstă is neărly reădy, scoop out 1 cup of păstă wăter ănd reserve it on the side (we will use it lăter).  Then drăin the păstă ănd set ăside.  (<– For ideăl timing, I recommend ădding the păstă to the boiling wăter ăround the time you begin cooking the ăspărăgus ănd mushrooms.)
  2. While the păstă wăter is heăting, seăson the chicken breăsts on both sides with sălt ănd freshly-ground blăck pepper. In ă lărge săute păn, heăt 1 tăblespoon olive oil over medium-high heăt. ădd the chicken ănd cook for 6-8 minutes (flipping hălfwăy through) until both sides ăre golden, ănd the center is cooked through ănd no longer pink. 
  3. Trănsfer chicken to ă cleăn cutting boărd, ănd set ăside. ădd the remăining 1 tăblespoon olive oil to the hot păn, ănd ădd the shăllot.  Săute for 2 minutes, stirring occăsionălly.  Stir in the ăspărăgus ănd mushrooms, ănd continue săuteing for ănother 4-6 minutes, stirring occăsionălly, until the mushrooms hăve softened. Stir in the gărlic ănd cook for ăn ădditionăl 1-2 minutes, or until frăgrănt, stirring occăsionălly. Remove păn from heăt ănd set ăside.
  4. ...........................
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