Creamy fusilli with mushrooms and chicken

  • 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.

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