Chicken Rigatoni in a Cream of Mushroom Sauce
This Chicken Rigatoni in a Cream of Mushroom Sauce is a great way to use up left over chicken. For this quick and easy pasta recipe I am using left over shredded rotisserie chicken, but you can use anything you have and like! I also make sure my pantry has a few cans of cream of mushroom soup on hand at all times. It is so convenient when you want to make something creamy but don’t have cream or milk on hand. It adds a lovely flavour and richness. Improvise with what you have and enjoy!
Ingredients
Instructions
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To a pot of boiling water add the salt, and pasta. Stir occasionally to prevent sticking. Cook until “al dente” according to the time specified on the package. Strain and make sure to reserve 1 cup of the cooked pasta water.
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In a pan add in the olive oil and butter. Once the butter melts add in the onions and stir often until the onions brown and caramelize. Remove the onions from the oil and onto a paper towel. Make sure to leave as much oil in the pan as possible.
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To the reserved oil add in the garlic, green peas and lemon zest. Cook for 30 seconds.
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Add in the shredded chicken and stir for about 30 seconds.
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Grind or sprinkle in the black pepper.
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Add in the cream of mushroom soup, cream cheese, and pasta water. Simmer for another 30 seconds to 1 minute.
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To the sauce add in the cooked pasta and stir.
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Top with the grated parmesan cheese, reserved caramelized onions, and chopped parsley. Enjoy!
Note
Protein choice:
Use what ever protein you have and like. You can even leave it out completely if you prefer as well. A great substitute for the left over rotisserie chicken could be Italian sausage, ham, bacon, left over turkey etc.
Pasta choice:
I am using rigatoni in this recipe, however use which every pasta you have in your pantry and like.
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