Creamy Mushroom Chicken and Pasta |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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It seems like a good way to use up a rottiserie chicken so I am going to try it at some point so am stashing the recipe here. Ingredients:
1 (14 ounce) package pasta |
2 tablespoons unsalted butter |
1 tablespoon olive oil |
1 lb white button mushrooms, cleaned and sliced |
1 cup heavy cream |
1/2 rotisserie-cooked chicken, shredded |
1 (10 ounce) box frozen peas, thawed |
1/2 cup shredded parmigiano-reggiano cheese, plus more for serving |
4 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, in a large nonstick skillet, melt butter with oil over medium-high heat.
3. Add mushrooms, reduce heat to medium and sauté until softened and just starting to brown, 8 to 10 minutes.
4. Add cream and simmer over high heat until reduced slightly, about 1 minute.
5. Stir in chicken, peas and cheese.
6. Remove from heat; salt and pepper to taste.
7. Toss with pasta and 2 tablespoons parsley.
8. Transfer to a large serving bowl and sprinkle with remaining 2 tablespoons parsley.
9. Serve with additional cheese on the side.
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