Rotisserie Chicken and Muchroom Penne with Sundried Tomatoes
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 320g Penne
- 2 tbs Olive oil
- 600g Rotisserie Chicken, shredded
- 300g Mushrooms, sliced
- 2 Cloves of garlic, peeled and crushed
- Salt and pepper to taste
- 140g Baby spinach leaves
- 1/2 cup Marinated sundried tomatoes, finely sliced
- 2 tbs Balsamic vinegar
- 80g Parmesan cheese, grated
Instructions
- Cook pasta in large saucepan of boiling water until al dente. Drain well and keep warm and reserve some pasta water.
- Heat oil in frying pan over high heat. Add garlic and fry until fragrant, about 1 minute. Add mushrooms and fry for 3 minutes until cooked through. Season to taste.
- Add shredded cooked chicken, spinach, sundried tomatoes and vinegar and cook until spinach just wilted and chicken heated through.
- Add chicken and spinach mixture to pasta and tossing over low heat until combined.
- Serve sprinkled with parmesan cheese
- Prep Time: 5
- Cook Time: 15
- Category: Rotisserie Chicken
Leave a Reply