Creamy Chicken Mushroom Skillet

Photo © Credit | Source Rachel Marek

Recipe From

Eating Well

Prep Time

10 minutes

Cooking Time

40 minutes

Total Time

50 minutes

Serves

6

Ingredients

6 oz whole-wheat pasta, such as rotini or elbows
3 Tbsp. extra-virgin olive oil, divided
1 small onion, chopped
8 oz. white mushrooms, halved if large, sliced
½ tsp salt, divided
½ tsp ground pepper, divide
2 cloves garlic, minced
2 Tbsp. all-purpose flour
1 ½ cups whole milk
1 tsp. Dijon mustard
¾ cup grated Parmesan cheese, divided
2 cups chopped or shredded cooked chicken
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry

Instructions

Preheat oven to 400°F.
Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain and set aside.
Meanwhile, heat 2 tablespoons oil in a large ovenproof skillet over medium heat. Add onion; cook, stirring, until softened, about 2 minutes. Add mushrooms and 1/4 teaspoon each salt and pepper; cook, stirring, until softened, 4 to 6 minutes. Add garlic; cook, stirring, for 1 minute. Transfer the mixture to a large bowl.
Add the remaining 1 tablespoon oil to the pan. Sprinkle in flour; cook, stirring, for 1 minute. Gradually add milk and mustard; cook, whisking constantly until the sauce thickens, 2 to 3 minutes. Remove from heat and stir in 1/2 cup Parmesan and the remaining 1/4 teaspoon each salt and pepper. Add the pasta, chicken, spinach and the mushroom mixture. Stir until well coated. Smooth the top and sprinkle with the remaining 1/4 cup Parmesan.
Bake until bubbling, about 15 minutes.

Nutrition

Total Carbohydrate 34g 12% Dietary Fiber 5g 18% Total Sugars 5g Protein 20g 40% Total Fat 14g 18% Saturated Fat 4g 20% Cholesterol 36mg 12% Vitamin A 5746IU 115% Vitamin C 5mg 6% Vitamin D 37IU 9% Vitamin E 3mg 18% Folate 106mcg 27% Vitamin K 177mcg 148% Sodium 479mg 21% Calcium 236mg 18% Iron 3mg 17% Magnesium 100mg 24% Potassium 542mg 12% Zinc 2mg1 8% Vitamin B12 1mcg 42%

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