Mushroom Chicken Cream Pasta


Makes 4 servings

Prep: 25 minutes

Start to Finish: 25 minutes (not including time for chicken)

Ingredients

1 package (14 ounces) whole-wheat pasta

2 tablespoons unsalted butter

1 tablespoon olive oil

1 pound white button mushrooms, cleaned and sliced

1 cup heavy cream

1/2 recipe Quick-Roasted Chicken (chicken only), shredded (see recipe center)

1 box (10 ounces) frozen peas, thawed

1/2 cup (2 ounces) shredded Parmigiano-Reggiano, plus more for serving

4 tablespoons chopped fresh flat-leaf parsley


Directions

1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, melt butter with oil over medium-high heat. Add mushrooms, reduce heat to medium and sauté until softened and just starting to brown, 8 to 10 minutes. Add cream and simmer over high heat until reduced slightly, about 1 minute. Stir in chicken, peas and cheese. Remove from heat; salt and pepper to taste. Toss with pasta and 2 tablespoons parsley. Transfer to a large serving bowl and sprinkle with remaining 2 tablespoons parsley. Serve with additional cheese on the side.