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Creamy Fusilli with Mushrooms and Chicken
, 2006, Robin Miller, All rights reserved

Ingredients
1 pound fusilli
2 teaspoons olive oil
12 ounces sliced mushrooms (any variety)
Cooked chicken fingers (about 12 strips), cut into 1-inch pieces
1 teaspoon dried thyme
1/4 cup sherry
1 cup reduced-sodium chicken broth
2 tablespoons all-purpose flour
1/2 cup milk
1 cup grated Havarti cheese
1/3 cup sliced black olives

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


Directions
Cook fusilli according to package directions.

Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and
saute 3 to 5 minutes, until mushrooms soften. Add chicken and thyme and cook 1
minute. Add sherry and cook 1 minute. Add chicken broth and bring to a simmer.
Whisk together flour and milk and add to chicken mixture. Simmer 2 to 3 minutes,
until sauce thickens.

Remove from heat, add cheese and stir until cheese melts. Add fusilli and toss to
combine. Fold in black olives. Serve green beans on the side.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved