Recipe courtesy of Robin Miller

Creamy Fusilli with Mushrooms and Chicken

Name: Creamy Fusilli with Mushrooms and Chicken
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H18M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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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Level: Easy
Total: 30 min

Prep: 12 min
Cook: 18 min

Yield: 4 servings

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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

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.