Wild Mushroom Agnolotti, with breaded Chicken tenders and a Mushroom blend cream sauce.

Here's a quick and easy dinner!

I wanted to make a quick, inexpensive dinner for my hubby and I. So here is what I came up with.......
3TBLSP Butter or margarine (I used smart balance)

3TBLSP Olive oil

2TBLSP Chopped onion

2TBLSP Chopped garlic (You can use more or less to your liking)

4oz Blend of sliced mushrooms(I used crimini,shiitake and oyster.)

9oz Package Buitoni Wild Mushroom Agnolotti.

8oz.Whole Milk

3/4 cup Grated Parmesan cheese(give or take a little)

Kosher salt to taste.(I like to use this but regular salt can also be used)

Fresh ground pepper to taste.

Chicken tenders, you can bread your own or get some pre-made ones. I had some pre-made ones on hand.

4TBLSP flour

1.Put a pot of water on to boil.

2.Put your chicken tenders in to bake.

3.Saute first three ingredients lightly. Onions will start to become transparent. Add your mushrooms. Just slightly saute mushrooms. Sprinkle enough flour to thicken your mixture. Slowly add 8oz whole milk. Bring mixture to slight boil and reduce heat to simmer, slowly stirring mixture. Salt and pepper to taste. I let this cream mixture simmer while I finished the Agnolotti and tenders. Before plating I added about 2TBLSP fresh grated parmesan cheese to the mushroom sauce. Plate and serve. Sprinkle a little fresh parm on top.