Angel Hair Pasta with a Creamy Mushroom Romano Sauce

Amazing how fancy one can make food sound when in reality I was in a panic because I had no idea what to cook.... only 2 chicken breasts and 1 trout that I need to stretch out through all of next week. I didnt really want to tap into my maranara supply since I've had enough of that flavor this week from the leftover lasagna. So I rummaged through the fridge and pulled out some bits and pieces of things left over unused from the picatta (mushrooms)and from the lasagna (romano) and came up with this. It was actually pretty freaking good! =)

INGREDIENTS
about a dozen sliced cremini mushrooms
2 garlic cloves, minced
3 T olive oil
.5 cup white wine
1 cup chicken broth
.5 cup whole milk
1.5 cup shredded Romano
1 T parsley
2 t cayenne
salt & pepper to taste
a couple handfuls of toasted pinenuts

METHOD

Sautee your garlic for a few moments in the olive oil, then add the mushrooms. Sautee until they are nice and soft.



Add wine and boil off the alcohol for one minute. Add chicken broth, and continue boiling until reduced by half. Add Milk and return to a simmer, add romano and stir until melted. Add parsley, cayenne, salt & pepper. Toss with cooked angel hair pasta. Serve with a sprinkling of pine nuts on top.. cause in my world, everything tastes better with pine nuts. ;-)