Creamy Fusilli with Mushrooms and Chicken

Directions

Cook fusilli according to package directions.

Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and saute 3 to 5 minutes, until mushrooms soften. Add chicken and thyme and cook 1 minute. Add sherry and cook 1 minute. Add chicken broth and bring to a simmer. Whisk together flour and milk and add to chicken mixture. Simmer 2 to 3 minutes, until sauce thickens.

Remove from heat, add cheese and stir until cheese melts. Add fusilli and toss to combine. Fold in black olives. Serve green beans on the side.

Ingredients

• 1 pound fusilli-Twisted Spaghetti
• 2 teaspoons olive oil
• 12 ounces sliced mushrooms (any variety)
• Cooked chicken fingers (about 12 strips), cut into 1-inch pieces
• 1 teaspoon dried thyme
• 1/4 cup sherry
• 1 cup reduced-sodium chicken broth
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 cup grated Havarti cheese
• 1/3 cup sliced black olives

Parsed from recipe text (no separate ingredient records).