Talk about an easy dish to make! And if you want to cut down the fat you can always replace the sour cream with a low-fat version. And yes, this could be made in your instant pot but keep a close eye on it!
This dish kind of reminds me of a leftover dish my Mom would make from the Thanksgiving turkey leftovers. It's a meal in a pot! I never knew which I liked better though- the meals from thanksgiving leftovers or the original dinner ;)
- 2 tablespoons extra-virgin olive oil
- 2 (8 ounces) packages of sliced shiitake or cremini mushrooms
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 2 tablespoons sherry vinegar (if you can't find it, just use regular sherry wine vinegar or wine)
- 2 ¼ cups unsalted chicken broth
- 8 ounces of whole-wheat penne
- 1 cup coarsely shredded rotisserie chicken
- ¼ cup light sour cream or cream cheese
- ¼ cup grated Parmesan cheese
- Chopped fresh flat-leaf parsley for garnish
- Heat oil in a large pot over medium-high heat.
- Add mushrooms, pepper and salt, and cook, until the mushrooms are tender and golden
- Add vinegar and cook to scrape up bits from the bottom
- Stir in the broth, and bring to a boil
- Add the pasta and chicken
- Cover and cook, stirring occasionally until the pasta is al dente (about 10-12 minutes)
- Remove from the heat.
- Stir in the creme fraiche or sour cream and the parmesan
- Divide between four bowls and garnish if desired.
The serving size is 1 1/4 cups
Per Serving: 426 calories; sodium 441mg; carbohydrates 48g; dietary fiber 6g