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  • chicken portobello mushroom pasta

    6 oz. (dry weight) campanelle or fusilli pasta
    ¾ cooked diced chicken
    Salt and freshly ground black pepper
    1 jar (7 ounces) The Gracious Gourmet Portobello Mushroom Tapenade
    1 ½ cup cream
    2 tablespoons grated Parmesan cheese
    ¼ chopped parsley (optional)

    Cook pasta according to package directions. While pasta cooks, dice chicken and heat it with small amount of olive oil in a non-stick skillet.
    Season with salt and pepper.
    Stir in the tapenade and cream.
    Cook 1 minute, or until warm.
    Drain pasta; stir into chicken, cream and Portobello Mushroom Tapenade mixture. Add parsley if desired.
    Divide onto serving plates; top each serving of pasta with Parmesan cheese. Serve immediately.

    Serves 2