Penne, Chicken, and Mushrooms with Sage

Penne, Chicken, and Mushrooms with Sage
From: America's Test Kitchen- The best simple recipe's

Ingredients/Prep:
1/2 cup water
1/3 cup dried porcini mushrooms, rinsed
1 tablespoon extra virgin olive oil
1 pound cremini mushrooms, sliced thin
4 garlic cloves, minced
2 tablespoons finely chopped fresh sage
1 cup heavy cream
1/2 teaspoon grated zest and 2 tablespoons juice from 1 lemon
salt and pepper
1 pound penne (or one package/box)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (3 cups)
Directions:
1. Bring 4 quarts water to boil in large pot.

Meanwhile, combine 1/2 cup water and porcini in bowl and microwave, covered, until mushrooms have softened, about 1 minute.

Line fine-mesh strainer with one paper towel and strain porcini, reserving liquid.
Chop porcini fine and set aside.

2. Heat oil in large nonstick skillet over medium-high heat until just smoking.
Add cremini and cook until browned, about 5 minutes.
Stir in garlic and sage and cook until fragrant, about 30 seconds.
Add cream, lemon zest, lemon juice, porcini and reserved soaking liquid and simmer until thickened, about 5 minutes.

3. Add 1 tablespoon salt and penne to boiling water and cook until "al dente"
Reserve 1/2 cup cooking water, drain pasta, and return to pot.
Add mushroom mixture and chicken to pot and toss to combine, adding reserved pasta water as needed.

Season with Salt and Pepper, SERVE!