Mushroom Chicken Cream Pasta
Recipe from
Ladies' Home Journal
Make a simple mushroom cream sauce and mix with shredded chicken and peas for a restaurant-style meal that's ready in 25 minutes.
Servings:
4 servings
Ingredients
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1 package (14 ounces)whole-wheat pastasee savings
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2 tablespoonsunsalted buttersee savings
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1 tablespoonolive oilsee savings
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1 poundwhite button mushrooms, cleaned and slicedsee savings
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1 cupheavy creamsee savings
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1/2 recipeQuick-Roasted Chicken (chicken only), shredded (see recipe center)see savings
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1 box (10 ounces)frozen peas, thawedsee savings
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1/2 cup (2 ounces)shredded Parmigiano-Reggiano, plus more for servingsee savings
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4 tablespoonschopped fresh flat-leaf parsleysee savings
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Directions
1.
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, melt butter with oil over medium-high heat. Add mushrooms, reduce heat to medium and saute until softened and just starting to brown, 8 to 10 minutes. Add cream and simmer over high heat until reduced slightly, about 1 minute. Stir in chicken, peas and cheese. Remove from heat; salt and pepper to taste. Toss with pasta and 2 tablespoons parsley. Transfer to a large serving bowl and sprinkle with remaining 2 tablespoons parsley. Serve with additional cheese on the side.
Nutrition information
Per serving: Calories 900, Total Fat 41.5 g, Saturated Fat 20.5 g, Cholesterol 181 mg, Sodium 648 mg, Carbohydrate 89 g, Fiber 15 g, Protein 53 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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