Creamy Beef and Mushroom Pasta
2 Tablespoons Butter
1 Onion, Chopped
1 Pound Fresh Cremini or Button Mushrooms, Sliced
5 Cloves Garlic, Minced
1 Pound Small Shell Pasta
1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup
½ Cup Heavy Cream
2 Teaspoons Ground Black Pepper, Or To Taste
2 Tablespoons Paprika
1 Pinch Kosher Salt
4 Cups Shredded Medium Cheddar Cheese
3 Cups Chicken Breasts, Cooked And Chopped
Step 1 In a large skillet, melt butter over medium heat and add onion, mushrooms and garlic; saute until golden brown.
Step 2 Bring a large pot of lightly salted water to a boil; add pasta and cook for 8 to 10 minutes or until al dente; drain.
Step 3 In a large saucepan over medium-low heat, combine soup, cream, ground black pepper, paprika and salt; heat until sauce thickens.
Step 4 Add mushroom mixture to sauce and bring to a slow boil over medium heat; stir in cheese and chopped chicken.
Step 5 Pour sauce onto pasta; serve. Serves 6