Flavor explosion! Super easy to make when you use leftover chicken!
Prep Time15 minutesminutes
Cook Time15 minutesminutes
Servings - 4servings
Ingredients
16ozsmall shell pasta
4Tbspbutter
4Tbspflour
1tspgarlic powder
1tspminced dried onion
2-3cupschicken stock (depending on how thick you want the sauce)
1/2cupmarsala cooking wine
8ozsliced baby bella mushrooms
2cupsshredded chicken
Salt and pepper to taste
Fresh parsley, chopped - optional garnish
Fresh veggies, as side dish
Instructions
Cook the pasta as directed.
In a large skillet, melt the butter and whisk in the flour and then the garlic powder and minced onion. Stream in the chicken stock and marsala cooking wine and whisk quickly to prevent clumping of the liquid with the flour.
Add the sliced mushrooms and simmer for a few minutes until they reduce down in size. Then stir in the cooked, rotisserie chicken. Add chopped parsley as garnish, if you like.