One-Pot Creamy Tuscan Chicken Pasta

• Meat

  • 2 cups Rotisserie chicken

• Produce

  • 6 oz Cremini mushrooms
  • 2 cloves Garlic
  • 1 tsp Lemon, zest
  • 1/4 cup Parsley
  • 1/2 cup Sun dried tomatoes with herbs julienne, cut

• Canned Goods

  • 1 32 ounce container Chicken broth, low-sodium

• Pasta & Grains

  • 12 oz Spaghetti, Thin

• Baking & Spices

  • 1/8 tsp Red pepper flakes, cracked
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Heavy cream
  • 1/2 cup Mozzarella
  • 1/2 cup Parmesan, grated

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on bellyfull.net

Description

Ingredients

• • 1 1/2 tablespoons extra virgin olive oil
• • 6 ounces sliced cremini mushrooms
• • 2 cloves garlic, minced
• • salt and pepper
• • 1/4 cup white wine
• • 32 ounce container low-sodium chicken broth
• • 12 ounces thin spaghetti, broken in half
• • 2 cups rotisserie chicken, chopped
• • 1/2 cup sun dried tomatoes with herbs julienne cut, in oil, drained
• • 1 teaspoon lemon zest
• • 1/8-1/4 teaspoon cracked red pepper flakes
• • 1/4 cup heavy cream
• • 1/2 cup shredded mozzarella
• • 1/2 cup grated Parmesan
• • 1/4 cup chopped parsley

Directions

• Heat oil over medium-high in a Dutch oven pot or large skillet with a lid. Add in mushrooms and garlic and cook for about 2 minutes. Season with salt and pepper. Raise heat to high; add in white wine and allow to reduce by half. Pour in broth; bring to a boil.
• Stir in the pasta, cover, and cook for about 7-9 minutes until the pasta is tender and most of the liquid has absorbed.
• Mix in chicken, sun dried tomatoes, and lemon zest. Season with the red pepper flakes and a few grinds of salt and black pepper, to taste. Add in cream and warm through. Stir in the mozzarella, Parmesan, and parsley.
• Serve immediately in individual bowls.