Mushrooms and Penne in Wine Sauce

In a medium saucepan, boil water and add the penne. Cook the penne until al dente (fully cooked but not overly soft). Once cooked, drain the pasta and set aside.

Slice the mushrooms, dice the onion, and dice the garlic. Set aside. Cut the chicken into bite size pieces.

Heat a large skillet on medium heat and add 2 tablespoons butter. Add 2 tablespoons of olive oil to the skillet. Next, add the chicken to the skillet. Add the pepper, thyme, onions, garlic, and red pepper flakes. Stir together.

Add the mushrooms. Drizzle the remaining olive oil over the mushrooms and stir. Add the wine and chicken broth. Let the liquid come to a slight boil for about 5 minutes and continue stirring while the liquid reduces a bit.

Turn the heat down to a simmer and add the half-and-half. Then add the remaining butter and the salt. Add the pasta and stir.

Just before serving, stir in ¼ cup of the shaved Romano or Parmesan cheese, reserving the rest for garnish.

Serve in shallow bowls and top with the remaining shaved Romano or Parmesan cheese and the chopped parsley.