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Rotini with Chicken, Mushrooms & Camembert

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Prep time
icon-clock-115 Min
Cook time
icon-cooking-115 Min
Serves
icon-servings-14
Rotini with Chicken, Mushrooms & Camembert
Catelli Whole Grains Rotini

Ingredients

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

Cooking Steps

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.