Main Dish Monday – Mushroom Chicken Cream Pasta

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 Rotisserie chicken (or any ‘cooked’ chicken), shredded or chopped

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 :

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 sauté 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.

Enjoy!