| Level: | Easy |
| Total: | 30 min |
| Prep: | 12 min |
| Cook: | 18 min |
| Yield: | 4 servings |
Ingredients
- 1 pound fusilli
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 746 |
| Total Fat | 21 g |
| Saturated Fat | 9 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 41 g |
| Cholesterol | 78 mg |
| Sodium | 500 mg |
Reviews
This was soooo good!!! I only changed the recipe by adding some minced garlic. It was so creamy and filling!! Loved it!!
Thanks for this recipe! I tried this and it quickly became our favorite dish! I had to substitute some ingredients as they are unavailable in our local store but all turned out better, i think. 🙂 I used left over roasted chicken, white wine instead of sherry and quickmelt cheese instead of harvati. For fun, I laid down a bed of mozzarella cheese on the plate before serving the pasta straight from the pan. Must try! The gooey goodness will leave you excited to dig in for more!
This is really a good dish. I used jar mushrooms, b/c I didn’t have fresh. I also used skim milk w/the flour, to reduce calories. Didn’t have black olives, but will add next time.
Pretty decent easy recipe, a nice change up from my preferred pasta with red sauce. It was my first time using Harvati and it was tasty, though I probably used 1 1/2 or 2 cups (instead of just 1 cup) total because I didn’t want to save the rest of the cheese. I also forgot (until another person mentioned) that the chicken she used in this recipe was cooked with teriyaki and liquid smoke previously so since I had teriyaki on hand I cooked my chicken in that before I made the recipe to add more flavor. I also added lots of minced garlic because I can’t have a dish without it! I will make again but will probably add some onions. My husband said this was good without me having to ask which says alot!
I tried this dish instead of traditional gravy and meatballs and it was a huge hit!! Instead of fusilli I used penne and also, which was great, I used sausage instead of chicken. I bought the skinny coiled Italian cheese & basil sausage, cut it into bite size pieces and fried it up. It gave a great flavor to the sauce. Love this recipe! Love Robin!
I love this recipe for it’s versatility. You can pretty much use any leftover meat you have. I made the recipe initally with chicken breasts, but made is yesterday with leftover pork tenderloin. Both were excellent. This meal reminds me of the inside of a chicken pot pie and would be fabulous using leftover Thanksgiving turkey!
My personal changes to the recipe include:
1) Double the mushrooms (they really cook down, so I use a whole package from a warehouse store like Costco) and meat. 1 pound of fusili is a lot and you lose the yummy ingredients in the pasta.
2) I substituted shredded Parmasean cheese for the Havarti. I wanted something lighter and the tang from the cheese is a great addition.
3) I skipped the olives. I didn’t have any on hand and they were not missed.
My suggestions would be to double the sauce and add a little spice (just like someone suggested) such as crushed or ground red pepper.
Not company food but OK for everyday.
I made this last night – and my family loved it. It was quick & easy, and will most certainly make it again!
I made this yesterday. I didn’t have havarti, so I ended up using Colby, sharp cheddar, and provolone. I used the leftover chicken from this show and it had awesome flavor. My husband and I were talking about using swiss, adding asparagus, also. If you don’t like havarti or can’t find it use another cheese it will be amazing. There are so many possiblities. Adding this to our collection.