One pan meals make me so happy, especially during the week when time is tight. There’s nothing better than creating a good sauce in a pan, and adding dried pasta directly to it, and placing the lid over top to achieve a great pasta dinner in minutes. I have been cooking pasta in the sauce for a while now, including Marcella Hazan’s tomato butter sauce, but adding dried pasta with some additional water to the recipe, to make one complete dish. It makes life so much simpler to not have to use two pans.
As dinner goes, stroganoff is a favorite in my household. There’s something magical about sautéed mushrooms in a sour cream mixture that really says, “comfort food”. In this recipe, I decided to used cooked shredded rotisserie chicken, instead of traditional beef. In my local grocery store, they sell containers of pulled cooked chicken from the previous day’s whole chickens that didn’t sell. It makes life super easy because you don’t have to bring home a chicken and take it apart before proceeding. You may even have a little meat leftover for another meal to make chicken quesadillas or tacos.
This pasta meal is super tasty and made within minutes. I used whole-wheat rotini, but you can use any small short pasta that’s similar; like penne, macaroni or orecchiette. The mushrooms and chicken are first cooked with the rotini in a broth, and then the sour cream is folded into the pan at the end. It’s super fast and really fun – I think your whole family will love it.
1 small white onion
1 clove garlic
6 ounces sliced mushrooms, about 1 1/2 cups – any variety
1 cup cooked shredded chicken
1 teaspoon dried thyme
1 teaspoon salt
8 ounces whole wheat rotini pasta, or other short pasta
2 cups chicken broth
1/2 cup sour cream
olive oil for cooking
parsley, if desired
- In a large skillet, add 2 teaspoons olive oil and place over medium heat. Add onion and sauté for 3 minutes. Add garlic and cook for 1 minute. Add mushrooms and stir. Cook for 4 minutes, until mostly softened.
- Add chicken, thyme and salt, stir. Add dried pasta and broth, plus 1 cup hot water, stir. Reduce heat to low and cover skillet with lid. Cook for 8 minutes, stirring occasionally.
- Remove lid and stir sour cream into center until incorporated. Cook for 1 minute (if too liquidy, reduce another minute). Turn off heat and ladle into bowls. Sprinkle with parsley, if desired. Enjoy!