• Bring a large pot of salted water to a boil. Add linguine and cook until al dente, 9 minutes. Drain, reserving 1 1/4 cups pasta water. Melt unsalted butter in a large skillet over medium-high. Add mixed sliced mushrooms and cook 3 minutes. Stir in shredded rotisserie chicken, heavy cream and 2 tbsp chopped fresh parsley. Simmer 3 minutes. Toss mushroom mixture with linguine, 3/4 cup pasta water, grated Parmesan and salt. If sauce is too thick, add remaining pasta water to loosen. Sprinkle with cracked black pepper and drizzle with truffle oil.



For extra-rich flavor, add 1/4 cup dried porcini mushrooms. Just soak them in warm water for 10 minutes, then drain and sauté.

Nutrition Facts

505 calories; 19 g total fat; 451 mg sodium. 59 g carbohydrates; 25 g protein;