CAMPANELLE WITH CHICKEN, MUSHROOMS, AND SPINACH
SERVES 4
TOTAL TIME: 25 minutes
We like the convenience of using store-bought rotisserie chicken here; however, you can also use our recipe for Simple Shredded Chicken.
|
5 |
cups low-sodium chicken broth |
|
1 |
cup heavy cream |
|
1 |
pound campanelle |
|
2 |
scallions, whites minced and greens sliced thin |
|
¼ |
ounce porcini mushrooms, rinsed and minced |
|
8 |
ounces cremini mushrooms, trimmed and sliced ½ inch thick |
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4 |
ounces (4 cups) baby spinach |
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1 |
ounce Parmesan cheese, grated (½ cup), plus extra for serving |
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2 |
cups shredded rotisserie chicken |
|
Salt and pepper |
1. Cook broth, cream, pasta, scallion whites, and porcini mushrooms together in Dutch oven at vigorous simmer, stirring often, until pasta is tender, about 12 minutes.
2. Meanwhile, microwave cremini mushrooms on plate lined with 2 layers of coffee filters, until softened, about 7 minutes. Stir in microwaved mushrooms, spinach, and Parmesan until cheese melts. Gently stir in chicken. Season with salt and pepper to taste and serve.