Name: Creamy Chicken & Mushroom Pasta
Prep time: 8 min
Cook time: 21 min
Total time: 29 min
Yield: 4
Ingredients: 1/2 teaspoon each kosher salt and freshly ground black pepper, plus more, to taste; 1/2 (1 pound) box dry tri-color rotini pasta; 1 tablespoon olive oil; 2 boneless, skinless, chicken breasts, cut into 1-inch pieces; 8 ounces crimini mushrooms, cleaned and sliced; 1/4 cup sun-dried tomatoes; 2 garlic cloves, crushed; 1/2 cup half and half; 1/2 cup chicken broth; 2 cups baby spinach; 1/4 cup freshly grated Parmesan cheese, plus more, to taste

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Prep Time 8
Cook Time 21
Total Time 29 minutes
Yield 4 1x

Entrees

Author Mushroom Council

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Ingredients

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1/2 teaspoon each kosher salt and freshly ground black pepper, plus more, to taste
1/2 (1 pound) box dry tri-color rotini pasta
1 tablespoon olive oil
2 boneless, skinless, chicken breasts, cut into 1-inch pieces
8 ounces crimini mushrooms, cleaned and sliced
1/4 cup sun-dried tomatoes
2 garlic cloves, crushed
1/2 cup half and half
1/2 cup chicken broth
2 cups baby spinach
1/4 cup freshly grated Parmesan cheese, plus more, to taste

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Instructions

Fill large pot with salted water and bring to boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of pasta water. Set aside.
Heat olive oil in large skillet over medium heat. Add chicken and cook, stirring occasionally, until lightly browned, about 3 to 4 minutes. Add mushrooms, sun-dried tomatoes and garlic and cook until mushrooms are tender and chicken reaches an internal temperature of 165°F, about 5 minutes.
Stir in half-and-half, chicken broth and pasta water, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until a thick sauce forms, about 1 to 2 minutes.
Stir in cooked chicken, pasta, spinach and Parmesan, and cook until spinach is wilted, and pasta is coated, about 1 minute. Top with additional Parmesan and serve.