Simply Healthy Family: Creamy Rotisserie Chicken and Mushroom Pasta #WeekdaySupper


Creamy Rotisserie Chicken and Mushroom Pasta #WeekdaySupper

When the last thing you want to do is cook dinner after a long day, this is the dinner for you. Using a rotisserie chicken puts this dinner on the table quicker than take out but presents like you slaved away for hours in the kitchen. Throw in a simple side salad and Monday night dinner is in the bag! Did I mention that it's made using creamy Greek yogurt, a bit of sour cream and freshly grated Parmesan instead of fat laden mayonnaise? Healthy, happy and simple.

A typical weeknight dinner at our house goes something like this...........

Dad is teaching 10 year old Jack how to perfectly fry up corn tortillas, which was his "job" growing up as the second youngest of 7 children. Apparently this is a very in depth and serious job..... we won't elaborate on the details. Mom, (that's me) is standing as far away as possible quivering in fear and muttering in disapproval as the visions of a pot of boiling oil is bumped, tipped, knocked over, splashed or otherwise dumped on my child. 

{In my defense, I've had 19+ years of Emergency & Operating Room horrors to validate my fears}

Jack however, conquers the task unscathed during which time I am at the patio window with the two younger darlings watching the Arizona monsoon roll in. Jack has since proclaimed the "most perfect tostado shell ever for his very own!" Not knowing this, I serve it to his younger brother. 

You wouldn't think this was a big deal but for the rest of dinner the conversation revolves around said tostado shell and how it was "....improperly used by putting the beans and cheese and such on the wrong side of the shell which is apparently  "A disgrace to Nature......."

And in the words of (10 year old)  Jack "He Shall be Hence Forth and Forever More Banned from the making of Tostados!" 

This is normal. We won't even get into how an entire jar of salsa got dumped onto the aforementioned tostado spilling over onto my kitchen table because, well, that story just speaks for itself. 

Normal Monday night dinner at our home. I should sell tickets. 

The Weekday Supper taste makers are celebrating summer with recipes that remind them of vacations, lazy days and the kids being out of school.

Thank the heavens for super simple yet healthy weeknight dinners that I can have on the table with minimal effort. This is one of our family favorites, a recipe that I have tucked up my sleeve for those days that I'm on the verge of ordering take out. Nobody has to know how simple it is. The best part? It's creamy and cheesy and yet totally healthy! 

TIME          20 MINUTES                   SERVES          6

1 small rotisserie chicken, cut up (about 4 cups)
12 ounces crimini mushrooms
4 garlic cloves
1 large shallot
4 ounces Parmesan cheese plus more for topping
1 tablespoon olive oil
1 cup chicken broth
1 cup plain, fat free Organic Greek yogurt
1 cup low fat sour cream
1 pound Rotini pasta (spiral shaped) or other
1 teaspoon sea salt
freshly cracked pepper to taste
chopped Italian parsley for garnish

Boil pasta according to package directions. Meanwhile, using a damp paper towel clean mushrooms and break off the stems. (Either discard the stems or throw them in a freezer bag to make vegetable broth at a later date) Peel the garlic and smash with the back of a knife, let sit for a few minutes to allow the allicin to release. Peel and finely dice the shallot. Slice the mushrooms.

In a large non-stick sauté pan, heat the oil over medium-high heat. Add shallot, garlic and sliced mushrooms and salt, cook 4-5 minutes until translucent and fragrant. Slowly, pour the broth into the pan while scraping the bottom to release any flavorful browned bits. Let heat up for a minute or two.

Turn the heat off and add the yogurt and sour cream. Stir to combine. Pour the sauce into the drained pasta along with the cut up chicken and toss to combine. Garnish with salt, pepper and parsley. 

Here is what the rest of the Weekday Supper Team will be sharing this week. Make sure you swing by for plenty of quick and easy weekday supper ideas!

Tuesday - Chicken Sloppy Joe Pita's from Cindy's Recipes and Writings

Wednesday - Cilantro Paprika Potato Salad from The Petit Gourmet

Thursday -  Grilled Italian Sausages with Peppers and Onions from A Day in the Life on the Farm

Friday - Gluten Free Tacos from Gluten Free Crumbly

Sunday Supper Movement

Spinach Pesto Pasta

Artichoke Pesto Pasta with Grilled Shrimp

Mushroom and Eggplant Stroganoff



  1. I love creamy dishes like this that use leftover chicken! so fast and easy, yum!

  2. Hi Gwen,
    Looks great, so yummy and creamy, and easy to make too with leftover chicken! great idea

  3. Rotisserie chicken is the best shortcut at the supermarket! Love your recipe!

  4. I wish I was eating this right now! It looks so delicious!

  5. I need some NOW! It looks really tasty, Gwen.

  6. Pasta is always the perfect choice for a quick weeknight supper and this recipe looks like a winner for sure!

  7. When I was a kid my brother got burned by a pot of boiling water while we were camping. I totally get the fear! When I'm cooking around kids I always put the pot on the back burner out of fear. On a lighter note I love the look of this dish. I'm a huge mushroom fan....yum!

  8. It's very healthy nice recipe to be a healthy lifestyle

  9. I love this! I'll definitely need to try a gluten free version!


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