Spaghetti with Chicken and Wild Mushrooms

2 tbs butter
1/4 cup shallots, finely diced
6 oz Chanterelles, Morels or Shitake mushrooms, cut into bite-size pieces
6 oz button mushrooms, sliced
3/4 cup port wine
1 cup cooked chicken, diced
1 cup heavy cream
1/2 tsp salt
Freshly ground black pepper to taste
8 oz spaghetti, prepared according to package directions
1/2 cup tomato, seeded and diced
1 tbs fresh parsley, finely chopped

In a large heavy-bottom skillet over medium heat, melt the butter and cook the shallots until translucent. Add the mushrooms and cook an additional 5 to 7 minutes, stirring occasionally. Add the port, bring to a simmer and cook for 3 to 4 minutes. Add the chicken, and whisk in the heavy cream. Reduce, at a simmer, until the sauce has thickened slightly, about 7 to 10 minutes. Season with salt and pepper. Toss with spaghetti and garnish with tomato and parsley.

Serves 4

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Cajun Country -- New Iberia, Louisiana