creamy chicken and mushroom pasta
Creamy Chicken & Mushroom Pasta
This creamy chicken and mushroom pasta recipe makes for an easy weeknight dinner. Using store-bought rotisserie chicken saves time when cooking, and leftover chicken would work just as well.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 (8 ounce) packages sliced shiitake or cremini mushrooms
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 2 tablespoons sherry vinegar
- 2¼ cups unsalted chicken broth
- 8 ounces whole-wheat penne
- 1 cup coarsely shredded rotisserie chicken
- ¼ cup crème fraîche or sour cream
- ¼ cup grated parmesan cheese
- chopped fresh flat-leaf parsley for garnish (optional)
Directions:
- Heat oil in a large Dutch oven over medium-high heat. Add mushrooms, pepper and salt; cook, stirring occasionally, until tender and golden brown, about 8 minutes. Add vinegar; cook, stirring to scrape up any browned bits from the bottom of the pan, for about 30 seconds. Stir in broth; bring to a boil over medium-high heat. Add penne and chicken; cover and cook, stirring occasionally, until the pasta is al dente, 10 to 12 minutes. Remove from heat.
- Stir in crème fraîche (or sour cream) and Parmesan. Divide the pasta evenly among 4 bowls; garnish with parsley, if desired.
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