Gail's Parma Rosa (TNT)

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This pasta recipe is especially good with an Italian salad consisting of mixed greens, Italian dressing (I use Zia's Sweet Italian Dressing--to which I always add about 1 TBS of Balsalmic vinegar just after opening to add more flavor), butter-garlic croutons, shredded Asiago cheese, sliced sweet onion, bacon bits, and (believe it or not) dried cranberries. Yummy!!!

Gail's Parma Rosa

 Serves 4

2 packets of Knorr's Parma Rosa pasta sauce
1 3/4 cups whole milk, plus 3/4 cup heavy cream
4 tbs butter, separated
1/4 cup shredded Asiago cheese
1/4 cup roasted sweet red peppers, finely chopped
sliced sweet onion (about 1/2 cup)
2 tbs dry sherry wine (or to taste)
6 ounces baby portabella mushrooms, sliced thin
1 cup grilled chicken breast, sliced into strips
8 oz penne noodles, cooked

Add onions to 2 tbs butter in sauté pan and cook until onion pieces are tender and sweet (carmelized!). Remove from skillet and set aside in bowl. Add 2 tbs butter to same pan along with the sliced mushrooms; cook until tender. Return caramelized onion to skillet with mushrooms and toss in the roasted red peppers bits.  Set aside.

In a large bowl, blend milk, heavy cream and Knorr's Parma Rosa pasta sauce mix. Once blended, add in the sherry. Pour sauce mix into skillet along with the shredded Asiago cheese and cooked chicken. Simmer until sauce thickens (be extra careful to not boil the sauce!). Meanwhile cook pasta according to directions on box. Drain pasta. Mix pasta with sauce and serve. 

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