INGREDIENTS
1 lb
Chicken breasts, boneless skinless
1 lb
Baby portobello
1/2 cup
Flat leaf parsley, fresh
3 cloves
Garlic
1 3/4 cups
Chicken broth, low-sodium
8 oz
Penne pasta
1
Kosher salt and freshly ground pepper
2 tbsp
Olive oil
2 cups
freshly shredded parmesan cheese
2 tbsp
Butter
1 1/2 cups
Heavy cream