Portabella Mostaccioli
Posted by: sarah-luvvom on: December 2, 2008
My first title for this recipe was Portabella Pasta. Do you know how many people have named their recipe Portabella Pasta? Lots! I know because I goggled this title just to see what would pop up. I didn’t fine any recipe with my new title and I kind of like the sound of it, which you can hear here just in case you say it as wrongly as I was saying it. 
Anyway, I made supper tonight and is was a success, although, it will be a bigger success the next time I make it now that I’ve done it once. I decided to make my own recipe for a pasta dish. I realized that not everyone likes only pasta for dinner so I included a chicken and veggie dish. Here goes:
Ingredient amounts will vary on size of family:
deboned chicken breast
mostaccioli pasta
asparagus
portabella mushrooms
Mozzarella cheese
tomatoes
strawberries
Pesto sauce mix
Bearnaise sauce mix
Hollandaise sauce mix
salt and pepper
oil, butter, and milk
Season chicken breast with salt and pepper to taste and place in oven at 350 degrees or fry on stove. When done, place in warming oven or do what I did and cook it while cooking the rest of your meal. 
Cook Mostaccioli pasta until half way done, drain, rinse with cool water, and set aside.
There are three sauces that you will use for this recipe which are listed above. Follow the directions on package to prepare the sauces. Very simple and quick to make. Ignore the looks of the sauces! They are very good even though they don’t look good.
Make your Bearnaise sauce and mix with the pasta. I used whole milk but using 2% or even skim milk will make it less rich. I actually added water to the sauce once I had followed the directions on the package. Place pasta mixed with the Bearnaise sauce into a cake pan. Place about six pre-cut slices of portabella mushrooms on top of pasta. Grate some mozzarella cheese and lightly cover pasta and mushrooms. Place in oven at 350 degrees until cheese is golden brown.
About 10 minutes (or however long you like to cook your asparagus) into cooking your pasta in the oven, place asparagus into boiling water and cook until done. Make your hollandaise and pesto sauce while asparagus is cooking.
After chicken is done and placed on plate, cover with pesto sauce and top with some diced tomatoes. After asparagus is done place on plate and cover with hollandaise sauce and top with two slices of strawberries. Both of these toppings really add to these dishes so include them if you can. The sauces are to die for….don’t leave them out!
Finally, place cooked pasta on plate and dig in! Oh, don’t forget the chilled glass of Chardonnay!
Every ingredient really added to this meal and you’ll be missing out if you don’t include them all. If you don’t like mushrooms, try it anyway and you can always push them to the side if you don’t like them. I’m going to put a voting poll on this recipe and if you try it, please rate it using the poll.
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