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Creamy Fusilli with Mushrooms and Chicken


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  • 1 pound fusilli
  • 2 teaspoons olive oil
  • 12 ounces sliced mushrooms (any variety)
  • cooked chicken
  • 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


Servings 4


Step 1

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. Serve green beans on the side.


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