Creamy Rotisserie Chicken and Mushroom Pasta #WeekdaySupper
TIME 20 MINUTES SERVES 6
1 small rotisserie chicken, cut up (about 4 cups)
12 ounces crimini mushrooms
4 garlic cloves
1 large shallot
4 ounces Parmesan cheese plus more for topping
1 tablespoon olive oil
1 cup chicken broth
1 cup plain, fat free Organic Greek yogurt
1 cup low fat sour cream
1 pound Rotini pasta (spiral shaped) or other
1 teaspoon sea salt
freshly cracked pepper to taste
chopped Italian parsley for garnishBoil pasta according to package directions. Meanwhile, using a damp paper towel clean mushrooms and break off the stems. (Either discard the stems or throw them in a freezer bag to make vegetable broth at a later date) Peel the garlic and smash with the back of a knife, let sit for a few minutes to allow the allicin to release. Peel and finely dice the shallot. Slice the mushrooms.
In a large non-stick sauté pan, heat the oil over medium-high heat. Add shallot, garlic and sliced mushrooms and salt, cook 4-5 minutes until translucent and fragrant. Slowly, pour the broth into the pan while scraping the bottom to release any flavorful browned bits. Let heat up for a minute or two.
Turn the heat off and add the yogurt and sour cream. Stir to combine. Pour the sauce into the drained pasta along with the cut up chicken and toss to combine. Garnish with salt, pepper and parsley.
Here is what the rest of the Weekday Supper Team will be sharing this week. Make sure you swing by for plenty of quick and easy weekday supper ideas!
Tuesday – Chicken Sloppy Joe Pita’s from Cindy’s Recipes and Writings
Wednesday – Cilantro Paprika Potato Salad from The Petit Gourmet
Thursday – Grilled Italian Sausages with Peppers and Onions from A Day in the Life on the Farm
Friday – Gluten Free Tacos from Gluten Free Crumbly
Artichoke Pesto Pasta with Grilled Shrimp
Mushroom and Eggplant Stroganoff
Source: http://simplyhealthyfam.blogspot.com/2015/06/creamy-rotisserie-chicken-and-mushroom.html
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