Chicken with Fennel and Trofie Pasta

Name: Chicken with Fennel and Trofie Pasta
Ingredients: 1 pound, left-over rotisserie chicken – skin and bones removed and torn into bite-sized chunks; 1 pound, Trofie pasta (use bow-tie pasta if you can’t find Trofie) – cooked al dente in boiling salted water; 3 tablespoons, il Fustino Arbequina EVOO; 3 tablespoons, unsalted butter; 10 medium, Crimini mushrooms – sliced 1/4-inch thick; 2 bulbs, fennel – cored and sliced very thin; 1 box, frozen peas – thawed and drained; 4 cloves, garlic – finely chopped; 1 cup, white wine; 1 cup, chicken stock; 1/4 cup, fresh italian parsley – coarsely chopped; salt and pepper; parmesan cheese – shaved, for garnish

ilfustino.com

We made this recipe up and had it the last day of 2014 for dinner. It was so good we wanted to share it with you. Ingredients: 1 pound, left-over rotisserie chi

View full recipe on ilfustino.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ilfustino.com.

Share this recipe:

Ingredients

1 pound, left-over rotisserie chicken – skin and bones removed and torn into bite-sized chunks
1 pound, Trofie pasta (use bow-tie pasta if you can’t find Trofie) – cooked al dente in boiling salted water
3 tablespoons, il Fustino Arbequina EVOO
3 tablespoons, unsalted butter
10 medium, Crimini mushrooms – sliced 1/4-inch thick
2 bulbs, fennel – cored and sliced very thin
1 box, frozen peas – thawed and drained
4 cloves, garlic – finely chopped
1 cup, white wine
1 cup, chicken stock
1/4 cup, fresh italian parsley – coarsely chopped
salt and pepper
parmesan cheese – shaved, for garnish