Favorite Friday Recipe: Truffle butter pasta

Thanks to Sydney, I am now obsessed with truffles (of the fungi variety, though I do love the chocolate kind as well).  She tipped me off to this amazing truffle butter at Costco and I've been consuming it in alarming quantities ever since.  I knew I had to convert B if I was to continue this obsession, so I carefully planned and plotted his first introduction to these little morsels.  I chose an Ina Garten recipe and added chicken for his carnivorous palate as well as his other favorites: mushrooms and broccoli. 

Truffle butter pasta
(original recipe can be found above, I tweaked the recipe below)

Ingredients:

• kosher salt
• 1/2 cup heavy cream
• 3 ounces white truffle butter (I used black truffle butter)
• Freshly ground black pepper
• 1 (8oz) package pasta of your choice (I found some fancy tri color pasta on clearance at the grocery store and wow it was delicious!  I just might splurge every once in a while!)
• 3 ounces shaved Parmesan 
• chicken or whatever protein of your choosing
• mushrooms
• broccoli or whatever vegetable of your choosing

Directions: 

• add 1 tablespoon salt to a large pot of water and bring to a boil, cook pasta as directed
• in a saucepan, simmer cream over medium heat
• swirl in truffle butter, black pepper and salt over low heat
• add drained pasta to the cream sauce and use up to 1/2 cup pasta water to keep pasta creamy
• mix in your cooked chicken, mushrooms, and vegetables
• serve in shallow bowls and sprinkle Parmesan on top

This is a really simple recipe and it takes 15 minutes tops to put the pasta together (additional time if you're cooking the protein and veggies).  I roasted the broccoli in the oven for this dish and it was amazing--will share the recipe next week!