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    Creamy Fusilli with Mushrooms and Chicken View Edit

    Servings: Not specified

    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).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 12 minutes Cook Time: 18 minutes Yield: 4 servings

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