Chickpea Rotini with Chicken and Mushroom Ragout

Amount Per Serving
Calories 418		Calories from Fat 144
% Daily Value*
Total Fat 16g		25%
	Saturated Fat 5g	25%
	Trans Fat 0g
Cholesterol 45mg		15%
Sodium 707mg		29%
Total Carbohydrate 38g		13%
	Dietary Fiber 7g	28%
	Sugars 4g
Protein 26g		52%

Vitamin A 5%		Vitamin C 4%
Calcium 19%		Iron 20%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

This protein-packed version of an Italian classic has savory hints of flavor from pan roasted mushrooms and truffle oil.

1 box Barilla Chickpea Rotini

1 shallot finely chopped

½ cup mixed mushrooms, chopped

1 cup chicken broth

1 tablespoon butter

1/2 cup grated parmigiano-reggiano cheese

1 tablespoon extra virgin olive oil

1/4 pound boneless, skinless chicken thighs, diced

1/2 cup dry sherry

kosher salt and ground black pepper to taste

1 tablespoon truffle oil

1 tablespoon parsley, chopped

Instructions

Bring a large pot of water to a boil. Meanwhile in a large skillet sauté the shallot in olive oil for 2 minutes.
Add the chicken thighs to the pan and brown for 3-4 minutes.
Add the mushrooms and continue cooking for 2 minutes, season with salt and pepper to taste.
Deglaze with sherry wine then add, chicken broth.
Cook for 10 minutes or until the chicken is very tender.
Cook the pasta according to the directions. Drain and toss the pasta with the sauce, remove the skillet from the heat and add the butter, truffle oil parsley and cheese. Stir everything to combine.

Chef’s Recommendations for Garnish: Options for garnish: Parsley, Cheese, Chervil, Shavings of Truffle