Creamy Cavatappi Pasta with Chicken Mushrooms and Peas
Makes 4-6 Servings
2 Tablespoons olive oil
1 small onion, chopped
3 garlic cloves, minced
1 small container of fresh mushrooms, sliced
1/2 teaspoon Italian seasoning
1 lb. Cavatappi pasta or any short pasta (penne, rigatoni...)
2 cups or 1 can chicken broth
1 cup shredded mozzarella
4oz. cream cheese
1 (10oz) bag of frozen peas
2 cups shredded rotisserie chicken (1 chicken)
1 tablespoon fresh basil, chopped
Salt and Pepper
In a large straight sided skillet (your largest one with a lid), heat olive oil over medium-high heat. Add onion and mushrooms and saute for about 5 minutes.
Add garlic, pasta and chicken broth. Bring to a boil.
Cover and reduce heat to medium. Cook for about 10 minutes or until all the liquid is absorbed. If the liquid absorbs and the pasta is not cooked through just add 1/2 cup of water and put the lid back on until the pasta is cooked-al dente.
Add the cream cheese and mozzarella and stir until melted. If it gets too thick just add 1/2 cup of water to the pan to help melt the cheeses.
Once the cheeses are melted add the shredded chicken, peas and basil. Stir to warm the peas through.
Taste for salt and pepper.
* Use any vegetables you have on hand or prefer such as broccoli, zucchini, bell peppers, carrots....
Recipe from Theres Always Pizza at TheresAlwaysPizza.com