Linguine with Chicken and Mushrooms
- 1 of 1 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.
Servings Per Recipe: 6
Per Serving: 19 g Fat, total, 59 g carb., 3 g fiber, 25 g pro., 451 mg sodium, 505 kcal cal.