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Chicken and Mushroom Rotini







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Chicken and Mushroom Rotini

A one-pot meal of boneless skinless chicken breast, mushrooms, and penne pasta in a creamy Parmesan sauce.

Chicken and Mushroom Rotini recipe



servings: 4

total time: 30 minutes

recipe by: 

Ingredients

  • 1 TBSP olive oil
  • 12 ounces skinless chicken breast, thinly sliced
  • 8 ounces white button mushrooms, sliced
  • 2 medium garlic cloves, minced
  • 1 TBSP cornstarch
  • 1/2 tsp dried thyme
  • 2 cups whole milk
  • 1 cup water
  • 8 ounces uncooked rotini pasta
  • 1/2 cup freshly grated Parmesan cheese
  • salt & freshly ground black pepper


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Directions

  1. Heat the olive oil in a large saute pan over medium-high heat.

  2. Add the chicken, mushrooms, and garlic to the pan and cook, stirring occasionally, until mushrooms begin to brown, about 6 minutes.

  3. Stir in the cornstarch, thyme, 1 1/2 tsp salt, and 1/2 tsp pepper until well combined.

  4. Stir in the milk and water then bring to a boil, stirring often.

  5. When the liquid just begins to boil stir in the pasta then reduce heat to medium-low.

  6. Place a lid on the pan and simmer over medium-low heat, stirring occasionally, until pasta is tender, about 15 minutes.

  7. Take the lid off the pan and stir in the Parmesan cheese until well combined.

  8. Taste and season with additional salt & pepper if needed.

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