Penne Bosciaola - cooking recipe

Ingredients

2 pints grape tomatoes, cut in half
5 ounces shiitake mushrooms, sliced
1/2 red onion, sliced
2 cups arugula or 2 cups spinach
6 ounces chicken broth
3 ounces butter (2/3 stick)
4 ounces grated pecorino romano cheese
2 garlic cloves, minced
12 ounces penne pasta (cooked and drained)
salt, to taste
pepper, to taste
chopped fresh basil

Preparation

Lightly saute garlic and onions until translucent.
Add mushrooms and cook 1 minute.
Add tomatoes, salt, pepper and cook 1 minute more.
finish by adding chicken broth, butter, arugula or spinach, basil and cheese. Stir until heated.
Toss with cooked pasta.