Paglia e Fieno alla Marsh

Ingredients

• 3/4 cup Butter
• 6 oz Fresh Mushrooms, Sliced and Diced Into Dime- or Quarter-Sized Pieces
• 8 oz Frozen Green Peas, Thawed
• Splash of White Wine
• 5 Garlic Cloves, Finely Minced
• 2 Egg Yolks
• 2 cups Grated Parmesan Cheese
• 1 1/4 cup Heavy Cream
• 6 oz Grilled Chicken
• Salt
• Pepper
• Cooked linguine pasta

Directions

1. In a pan, melt 1/4 cup butter over medium heat.
2. Add the mushrooms and white wine, season with salt and pepper, and sauté lightly for a couple of minutes until mushrooms are cooked.
3. Mix in the peas, and cook for another minute or so.
4. Remove from heat, and set the mushrooms/peas aside.
5. Melt the remaining 1/2 cup of butter in the pan.
6. Reduce heat to low and sauté garlic for about 5 minutes, stirring frequently.
7. In a bowl, combine 1/2 cup of heavy cream with the 2 egg yolks, beating thoroughly.
8. Add the remaining 3/4 cup cream to the garlic/butter mixture in the pan.
9. Increase heat to medium-high, and slowly bring the sauce to a slight boil, whisking vigorously as bubbles begin to form.
10. Pour egg/cream mixture steadily but slowly into the pan, continuing to whisk.
11. Add the parmesan cheese while mixing the sauce until smooth.
12. Stir in chicken, mushrooms, and peas for a minute or two until fully incorporated.
13. Serve hot over pasta with a beautiful Pinot Grigio.