Creamy Fusilli with Mushrooms and Chicken

I used to check the daily line-up on the Food Network site every.single.day. Any recipe that looked good that was being prepared on TV that day immediately went into my "recipe box." I had a very healthy collection of dishes saved and used them frequently in my menu planning.

Then... *insert scary music here* they changed their website layout. Oh, the horror! It was not nearly as user-friendly as it once was, and my daily visits definitely dwindled and ultimately ceased completely.


A few weeks ago, however, I was watching a show on the FN and went to search for the recipe. In doing so, I found this tasty Creamy Fusilli with Mushrooms and Chicken from Robin Miller and couldn't wait to make it.


It was super easy to prepare and very delicious. The only thing I would change would be to double (or at least increase) the amount of sauce. It was okay when fresh, but my leftovers were definitely a bit on the dry side.

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

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.