Creamy Fusilli with Mushrooms and Chicken (Robin Miller) |
|
 |
Prep Time: 12 Minutes Cook Time: 18 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
1 pound fusilli |
2 teaspoons olive oil |
12 ounces sliced mushrooms (any variety) |
cooked chicken fingers (about 12 strips), cut into 1-inch pieces |
1 teaspoon dried thyme |
1/4 cup sherry |
1 cup reduced-sodium chicken broth |
2 tablespoons all-purpose flour |
1/2 cup milk |
1 cup grated havarti cheese |
1/3 cup sliced black olives |
Directions:
1. Cook fusilli according to package directions.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and saute 3 to 5 minutes, until mushrooms soften. Add chicken and thyme and cook 1 minute. Add sherry and cook 1 minute. Add chicken broth and bring to a simmer. Whisk together flour and milk and add to chicken mixture. Simmer 2 to 3 minutes, until sauce thickens.
3. Remove from heat, add cheese and stir until cheese melts. Add fusilli and toss to combine. Fold in black olives. Serve green beans on the side.
|
|