Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

Ingredients

• 1 pound asparagus fresh trimmed
• 5.2 ounce philadelphia cheese and herb cooking creme 
• 1 tablespoon butter 
• 1.3 cups chicken broth low-sodium
• 1 tablespoon olive oil 
• 0.8 pound shells uncooked
• 1 pound portabello mushrooms 
• 0.5 teaspoon salt 

Equipment

• frying pan
• pot

Directions

1. In a large skillet over medium heat, melt the butter and heat the olive oil.
2. Cut the mushroom caps in half, and slice 1/4 inch thick. Cook mushrooms in the skillet 8 minutes, or until tender and lightly browned. Season with salt. Stir in the chicken broth and Boursin cheese. Reduce heat and simmer, stirring constantly, until well blended.
3. Bring a large pot of lightly salted water to a boil.
4. Add shell pasta and cook for 5 minutes.
5. Place the asparagus into the pot, and continue cooking 5 minutes, until the pasta is al dente and the asparagus is tender; drain. Toss with the mushroom sauce to serve.