Things are beginning to go back to normal

I have been cooking, but nearly as much as I used to. Some of this is due to how dadgum tired I am when I get home from work, and I either don't cook or I cook something easy like Turkey Tacos... which I have posted about more than once! Other reasons are Lee traveling more for his job, which I think sucks.

So when I DO cook, I am trying my best to go for stuff I haven't made before.

Of all places, I found a recipe at the grocery store when a lady in a kiosk was making that something that smelled wonderful. Then she said the word "truffle" and I halted in my tracks and went to see what she was up to.
Tuscan Pasta with Truffle Cream

um, YUM! I grabbed the recipe card and set about making this at home for Lee, but with my own added twists.

Ingredients:8oz pasta (whichever shape, I used a small curly pasta, but Fettucini would be yum...)
1/2 jar White Truffle Cream
EVOO
1 shallot, finely chopped
8oz (1 cup) heavy cream
2 chicken breasts
1/2 package mushrooms

Start your water for boiling, adding a little salt.
Heat a deep skillet over medium high heat with some EVOO. Season chicken with salt and pepper, maybe a little Italian herbs. Cook in skillet until just cooked through, about 5-7 minutes each side.

Remove chicken and throw about 1 to 2 tablespoons of butter in the skillet. Add shallots and mushrooms and cook until soft and browned. Add truffle cream and stir to blend.
(check on your water about now...)Add heavy cream and lower heat to medium and cook until sauce has thickened to desired consistency.
Slice chicken and add back into mixture and stir well to incorporate, cook until chicken is heated through and done.

Drain pasta and ladle into bowls. Top with chicken mixture and watch as your guests eyes roll back into their heads!