Cream of Mushroom Pasta

Ingredients

Buy

• 2 lb rotisserie chicken , shredded
• 1 tbsp dried italian seasoning
• 4 tbsp olive oil
• 6 cups sliced cremini mushrooms
• 4 cloves garlic , minced
• 2 cans condensed cream of mushroom soup
• 2 boxes uncooked penne pasta
• lemon juice from 1/2 a lemon (about 8 tbsp)
• 1/2 cup grated parmesan cheese

On Hand

• 3 1/2 cups water
• 2 cup milk
• handful of fresh basil
• salt to taste
• black pepper to taste

Instructions

1. Shred the rotisserie chicken
2. Cook the mushrooms , garlic , and black pepper on medium-high heat, stirring occasionally, for 3 minutes or until the mushrooms are slightly softened.
3. Stir in the rotisserie chicken , italian seasoning , cream of mushroom soup , water and milk ; heat to a boil. Stir in the pasta and lemon juice . Reduce the heat to medium. Boil gently, uncovered, stirring often, for 9 minutes.
4. Stir in the parmesan cheese. Cook and stir for 1 to 3 minutes or until the pasta has reached the desired tenderness.
5. Season with salt and black pepper to taste and sprinkle with shredded basil and extra Parmesan if desired.

Notes

• When cooking pasta in the sauce, the sauce is thickening quickly and the pasta is still firm, add a couple of tablespoons of water to loosen up the sauce and keep cooking until the desired tenderness is reached. If the sauce is too runny and the pasta is almost done, turn up the heat to reduce it down more quickly.