Pasta with Garlic Mushroom Cream Sauce

I needed to use up some mushrooms that were close to going bad, and I needed a good meal for the family. There is a little bit of Mise to do on this file, but if you get that done first (as you should), the rest is a cinch. I threw this dish together by piecing together some pieces and parts of other recipes. Does that now make this my own?

Ingredients

- 2 servings dried spaghetti
- 1 boneless, skinless chicken breast
- 5 Tablespoons butter, in all
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- 1 pound white mushrooms, stemmed and chopped
- 1/4 Cup white wine
- 1/4 Cup grated parmesan cheese
- 1 cup milk
- 1 Tablespoon corn starch
- Olive oil
- Salt and pepper

Pre-prep Prep: Start heating a large pot of water to boiling. In a microwave safe dish, heat the milk to luke warm, about 20 second on medium. Whisk in the corn starch.

The Chicken: In a wide skillet, heat some olive oil and 2 TBSP of the butter over medium heat. Place the chicken breast in the middle of the skillet and cook 3-5 minutes on each side or until done. Remove from skillet, let cool, and cut into bite-sized chunks.

The sauce: Add 2 tablespoons of the butter to the skillet. Then add the onions and garlic. Fry for 3 to 5 minutes. Add the mushrooms. Keep cooking. EverythingThen add the wine. Simmer over medium-low heat until the wine cooks off. While this is simmering, add the pasta to the boiling water.

Add the remaining tablespoon of butter and the milk mixture. Keep cooking in medium-low until the sauce thickens. When the pasta has cooked to al dente, strain it out and add it to the skillet with the sauce. Add the chicken. Turn it over and over to coat everyhing. Add the cheese on top and serve.