Place Camembert in freezer for 10 minutes before cubing.
Replace kale with baby spinach or arugula.
Rotini with Chicken, Mushrooms & Camembert
1 pkg (340 g)
CATELLI Healthy Harvest® 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)
1Cook rotini according to package directions.
2Meanwhile, 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.
3Add 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.
4Add 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).
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