Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce Recipe

In a large skillet over medium heat melt the butter and heat the olive oil. 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.

Bring a large pot of lightly salted water to a boil. Add shell pasta and cook for 5 minutes. 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.