Preheat Oven to 350°F. Cook pasta in a large pot of salted water until aldente according to package instructions then rinse to stop the cooking process, drain and set aside.
Cut 4 cups of chicken meat from a rotisserie chicken and shred into bite-sized pieces and set aside.
Place a large dutch oven or pot over medium/high heat. Add 2 Tbsp oil then add sliced mushrooms and sauté 3 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sauté another 1-2 min until fragrant. Remove to the cutting board with chicken.
In the same pot, melt 4 Tbsp butter and whisk in 1/3 cup flour until lightly golden (1 1/2 min). Add 2 1/2 cups chicken broth, 1 Tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper and whisk until smooth. Add 1 1/2 cups half and half and bring to a simmer. Season sauce with more salt and pepper to taste.
Return chicken, mushrooms, onions and pasta to the pot then sprinkle in 1/4 cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover and bake at 350°F for 30 min then remove lid and continue baking 15 min.**
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|Serving Size: 1 (1474g)|
|Recipe Makes: 1|
|Calories from Fat: 755 (65%)|
|Amt Per Serving||% DV|
|Total Fat 83.9g||112 %|
|Saturated Fat 48.2g||241 %|
|Monounsaturated Fat 26.3g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 232.4mg||71 %|
|Sodium 4070mg||140 %|
|Potassium 969.9mg||26 %|
|Total Carbohydrate 40.3g||12 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 38.5g|
|Protein 63g||90 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1167
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