Creamy Fusilli with Mushrooms and Chicken

  • Level: Easy
  • Total: 30 min
  • Prep: 12 min
  • Cook: 18 min
  • Yield: 4 servings
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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


  1. Cook fusilli according to package directions.
  2. 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.
  3. 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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