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Pasta with Goat Cheese


Also delicious with squash


1 lb. pasta of choice
3 Tbsp. olive oil
2-3 boneless, skinless chicken breasts, cut into bite-sized pieces
salt and freshly-ground black pepper
1 shallot, peeled and thinly sliced
3 cloves garlic, minced
1 bunch (about 1 lb.) asparagus, ends trimmed then cut into 2″ pieces
16 oz (2 cartons) fresh button or baby bella mushrooms, halved
2 Tbsp. butter
2 Tbsp. flour
8 oz. goat cheese
2/3 cup grated Parmesan cheese



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