One-Pot Creamy Chicken & Mushroom Pasta

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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 2 ¼ 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

Ingredients

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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.

INSTRUCTIONS

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Add vinegar; cook, stirring to scrape up any browned bits from the bottom of the pan, for about 30 seconds.

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Stir in broth; bring to a boil over medium-high heat. Add penne and chicken;

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cover and cook, stirring occasionally, until the pasta is al dente, 10 to 12 minutes. Remove from heat.

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Stir in crème fraîche (or sour cream) and Parmesan. Divide the pasta evenly among 4 bowls; garnish with parsley, if desired.  Enjoy!

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