This creamy chicken and mushroom pasta recipe makes for an easy weeknight dinner. Using store-bought rotisserie chicken saves time when cooking, and leftover chicken would work just as well.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 (8 ounce) packages sliced shiitake or cremini mushrooms
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 2 tablespoons sherry vinegar
  • 2¼ cups unsalted chicken broth
  • 8 ounces whole-wheat penne
  • 1 cup coarsely shredded rotisserie chicken
  • ¼ cup crème fraîche or sour cream
  • ¼ cup grated parmesan cheese
  • chopped fresh flat-leaf parsley for garnish (optional)

Directions

  1. Heat oil in a large Dutch oven over medium-high heat. Add mushrooms, pepper and salt; cook, stirring occasionally, until tender and golden brown, about 8 minutes. Add vinegar; cook, stirring to scrape up any browned bits from the bottom of the pan, for about 30 seconds. Stir in broth; bring to a boil over medium-high heat. Add penne and chicken; cover and cook, stirring occasionally, until the pasta is al dente, 10 to 12 minutes. Remove from heat.
  2. Stir in crème fraîche (or sour cream) and Parmesan. Divide the pasta evenly among 4 bowls; garnish with parsley, if desired.