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Creamy Fusilli with Mushrooms and Chicken Recipe

Creamy Fusilli with Mushrooms and Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

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  • on August 14, 2011

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    This is really a good dish. I used jar mushrooms, b/c I didn't have fresh. I also used skim milk w/the flour, to reduce calories. Didn't have black olives, but will add next time.

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  • on March 18, 2010

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    Pretty decent easy recipe, a nice change up from my preferred pasta with red sauce. It was my first time using Harvati and it was tasty, though I probably used 1 1/2 or 2 cups (instead of just 1 cup total because I didn't want to save the rest of the cheese. I also forgot (until another person mentioned that the chicken she used in this recipe was cooked with teriyaki and liquid smoke previously so since I had teriyaki on hand I cooked my chicken in that before I made the recipe to add more flavor. I also added lots of minced garlic because I can't have a dish without it! I will make again but will probably add some onions. My husband said this was good without me having to ask which says alot!

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  • on March 02, 2010

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    I tried this dish instead of traditional gravy and meatballs and it was a huge hit!! Instead of fusilli I used penne and also, which was great, I used sausage instead of chicken. I bought the skinny coiled Italian cheese & basil sausage, cut it into bite size pieces and fried it up. It gave a great flavor to the sauce. Love this recipe! Love Robin!

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  • on November 16, 2009

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    I love this recipe for it's versatility. You can pretty much use any leftover meat you have. I made the recipe initally with chicken breasts, but made is yesterday with leftover pork tenderloin. Both were excellent. This meal reminds me of the inside of a chicken pot pie and would be fabulous using leftover Thanksgiving turkey!

    My personal changes to the recipe include:
    1 Double the mushrooms (they really cook down, so I use a whole package from a warehouse store like Costco and meat. 1 pound of fusili is a lot and you lose the yummy ingredients in the pasta.

    2 I substituted shredded Parmasean cheese for the Havarti. I wanted something lighter and the tang from the cheese is a great addition.

    3 I skipped the olives. I didn't have any on hand and they were not missed.

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  • on November 13, 2009

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    My suggestions would be to double the sauce and add a little spice (just like someone suggested such as crushed or ground red pepper.

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  • on September 21, 2009

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    Not company food but OK for everyday.

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  • on September 07, 2009

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    I made this last night - and my family loved it. It was quick & easy, and will most certainly make it again!

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  • on July 27, 2009

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    I made this yesterday. I didn't have havarti, so I ended up using Colby, sharp cheddar, and provolone. I used the leftover chicken from this show and it had awesome flavor. My husband and I were talking about using swiss, adding asparagus, also. If you don't like havarti or can't find it use another cheese it will be amazing. There are so many possiblities. Adding this to our collection.

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  • on July 24, 2009

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    This recipe was really good. Used an Italian cheese blend because I could not find the Havarti cheese, but it worked great. Next time I think I will add some red pepper flakes, garlic, and a little spinach when sauteing the mushrooms. I think that one tsp. of time was a little over powering, so I think cutting back a little would help bring out some of the other flavors better. This meal was easy and very quick to make. Defiantly going to be making this dish often.

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  • on July 12, 2009

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    Very easy. I used the already Perdue cooked chicken, whole wheat fusilli , skim milk and regular sliced fresh mushrooms, but I used the real Havarti not reduced fat . I doubled everything, because we like alot of sauce and are big eaters. I didn't use the Tyme mainly because I didn't have and that is probably because I am not fond of it.

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