Wisconsin and Pasta Da Vinci

Today we celebrate Wisconsin Day. Wisconsin, home of the Cheeseheads, the Packers and Lambeau Field.

Wisconsin is a state filled with firsts. The first Kindergarten was founded in Watertown, Wisconsin in 1856. Wisconsin was one of the first sates that successfully began collecting state income tax in 1911. That might explain the next two firsts. Wisconsin repealed Prohibition four years before the rest of the country. And Wisconsin was the first state to establish unemployment benefits. Back in 1932 folks needed all the assistance they could get. Oh, and one last thing – Wisconsin was the first state to ratify the Woman’s Suffrage Amendment in 1919. Way to go Badger State!

To celebrate the great state of Wisconsin, I give you an amazingly delicious pasta dish that is so creamy good. Even Hubby, who is not a fan of cheese most of the time, thought this was one delicious concoction. Happy Wisconsin Day everyone!

Pasta Da Vinci
1/2 (4 oz) package Cream Cheese, softened
4 tablespoons Butter, softened
1/2 cup Half-and-Half, room temperature
16 oz Penne Pasta
1/4 large Red Onion, diced
4 Garlic Cloves, minced
8 oz White Mushrooms, sliced
2 boneless Chicken Breasts
2 tablespoons Olive Oil
1-1/2 cups White Wine
1-1/2 cups Beef Stock
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 tablespoons Parsley Flakes, optional garnish
8 tablespoons grated Parmesan Cheese, divided

Let cream cheese and butter soften while Half-and-Half comes to room temperature.

Bring a large pot of salted water to come to a rolling boil. Cook pasta according to package directions for al dente.

While the water comes to a boil, peel and dice onion, set aside. Peel and mince garlic, set aside. Clean and slice mushrooms, set aside. Snip parsley for garnish, set aside. Cube chicken breasts, set aside.

In a large skillet, cook onion in oil over medium heat until softened, about 5 minutes. Add garlic, cook 1 minute longer. Stir in chicken and mushrooms. Cook, stirring frequently, until chicken is no longer pink, about 6 minutes. With a slotted spoon, remove mixture from the skillet; set aside.

To the now empty skillet, add wine and beef stock; bring mixture to a simmer. Cook until liquid is reduced by half, about 18 minutes. Reduce heat to low; add cream cheese and butter, whisk until melted and smooth. Whisk in Half-and-Half, season with salt and pepper. Return chicken mixture to pan; heat through on low.

Place about half of the pasta in a large serving bowl. Pour about half the chicken mixture over the pasta. Toss in remaining pasta and chicken. Garnish with parsley flakes for a splash of color.

Serve, finished individually with Parmesan Cheese.