Mushroom Chicken Cream Pasta
From: Ladies' Home JournalMake a simple mushroom cream sauce and mix with shredded chicken and peas for a restaurant-style meal that's ready in 25 minutes.
Ingredients
1 package (14 ounces) whole-wheat pasta
2 tablespoons unsalted butter
1 tablespoon olive oil
1 pound white button mushrooms, cleaned and sliced
1 cup heavy cream
1/2 recipe Quick-Roasted Chicken (chicken only), shredded (see recipe center)
1 box (10 ounces) frozen peas, thawed
1/2 cup (2 ounces) shredded Parmigiano-Reggiano, plus more for serving
4 tablespoons chopped fresh flat-leaf parsley
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 Facts
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
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Ladies' Home Journal
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