Ingredients

The following ingredients have 4 Servings
  • 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
  • 3 cups low-sodium chicken broth
  • 3 cups (12 ounces) dried penne pasta
  • 1 1/2 tablespoons sun dried tomato pesto
  • 1 teaspoon lemon zest
  • 2 cups seasoned cooked chicken (, chopped)
  • 1/2 cup cherry tomatoes (, halved)
  • 1/4 teaspoon cracked red pepper flakes
  • 1/4 cup heavy cream
  • 1/2 cup shredded mozzarella
  • 1/2 cup fresh grated Parmesan
  • 1/4 cup chopped fresh parsley

Instruction

  • 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 reduce to a simmer for about 10 minutes until the pasta is tender and most of the liquid has absorbed, stirring once to prevent sticking.
  • Stir in the sun dried tomato pesto and lemon zest. Then mix in the chicken and halved tomatoes. Season with the red pepper flakes and a few grinds of salt and black pepper, to taste.
  • Add in cream, mozzarella, Parmesan, and parsley. Combine until the cheeses are melted.
  • Serve immediately in individual bowls and enjoy!