Pasta shells with Boursin sauce!
"Delicious, light and cheesy sauce with asparagus and mushrooms...."
INGREDIENTS
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1 tablespoon butter
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1 tablespoon olive oil
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16 ounces portobello mushrooms ((stems removed, caps halved and cut into ¼-inch slices))
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1/2 teaspoon salt
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1¼ cups canned low sodium chicken or vegetable broth
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One 5.25-ounce container Boursin cheese
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16 ounces asparagus
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12 ounces medium-sized pasta shells
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