Creamy fusilli with mushrooms and chicken
- Preparation Time12 mins
- Cooking Time18 mins
- Serves4
- DifficultyEasy
450g fusilli
2 tsp olive oil
340g sliced mushrooms (any variety)
Cooked chicken fingers (about 12 strips), cut into 2cm pieces
1 tsp dried thyme
60ml sherry
240ml reduced-sodium chicken broth
25g plain flour
120ml milk
100g grated Havarti cheese
45g 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 mins, until mushrooms soften. Add chicken and thyme and cook 1 min. Add sherry and cook 1 min. Add chicken broth and bring to a simmer. Whisk together flour and milk and add to chicken mixture. Simmer 2 to 3 mins, 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 French beans on the side.
2) Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and saute 3 to 5 mins, until mushrooms soften. Add chicken and thyme and cook 1 min. Add sherry and cook 1 min. Add chicken broth and bring to a simmer. Whisk together flour and milk and add to chicken mixture. Simmer 2 to 3 mins, 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 French beans on the side.
