Rotini with Chicken, Mushrooms & Camembert

Place Camembert in freezer for 10 minutes before cubing.
Replace kale with baby spinach or arugula.

Prep Time

15 Minutes

Cook Time

15 Minutes

Serves

4 People

Catelli Healthy Harvest Whole Wheat Rotini View Pasta

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).

Ingredients

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

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