Rotini with Chicken, Mushrooms & Camembert

Name: Rotini with Chicken, Mushrooms & Camembert
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 pkg (340 g) Catelli Whole Wheat Rotini; 2 (30 mL) tbsp olive oil, divided; 2 Boneless, skinless chicken breasts, sliced; 1/4 (1 mL) tsp each salt and pepper, divided; 8 (250 g) oz mixed mushrooms, sliced; 2 each shallots and cloves garlic, finely chopped; 1 (5 mL) tsp dried thyme leaves; 1 (250 mL) cup chicken or vegetable broth; 1/2 (125 mL) cup Lindeman's Bin 65 Chardonnay; 1 (15 mL) tbsp each Dijon mustard and cornstarch; 6 (1.5 L) cups baby kale; 4 (125 g) oz chilled Camembert cheese, cubed; chopped toasted pecans or walnuts (optional)

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Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

15 minutes

Cook time

15 minutes

Servings

4 servings

Catelli Whole Grains Rotini

Ingredients

4 servings

1 pkg (340 g) Catelli Whole Wheat Rotini

2 (30 mL) tbspolive oil, divided

2Boneless, skinless chicken breasts, sliced

1/4 (1 mL) tspeach salt and pepper, divided

8 (250 g) ozmixed mushrooms, sliced

2each shallots and cloves garlic, finely chopped

1 (5 mL) tspdried thyme leaves

1 (250 mL) cupchicken or vegetable broth

1/2 (125 mL) cupLindeman's Bin 65 Chardonnay

1 (15 mL) tbspeach Dijon mustard and cornstarch

6 (1.5 L) cupsbaby kale

4 (125 g) ozchilled Camembert cheese, cubed

chopped toasted pecans or walnuts (optional)

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Cook rotini according to package directions.

Step 2

Meanwhile, heat half the oil in a large, deep skillet set over medium-high heat. Season chicken with salt and pepper. Sauté until golden; remove to a plate.

Step 3

Add remaining oil, mushrooms, shallots, garlic and thyme to skillet; sauté until golden. Return chicken to skillet. Whisk broth with wine, mustard and cornstarch until combined; stir into skillet and simmer for 1 minute or until thickened.

Step 4

Add hot rotini and kale to skillet; toss over low heat until just wilted and saucy. Remove from heat. Spoon into bowls and garnish with Camembert cubes and pecans (if using). – Place Camembert in freezer for 10 minutes before cubing. – Replace kale with baby spinach or arugula.