Mushroom Chicken Cream Pasta

Ingredients

• 1  package (14 ounces) whole-wheat pasta
• 2  tablespoons unsalted butter
• 1  tablespoon olive oil
• 1  pound white button mushrooms, cleaned and sliced
• 1  cup heavy cream
• 1/2  recipe Quick-Roasted Chicken (chicken only), shredded (see recipe center)
• 1  box (10 ounces) frozen peas, thawed
• 1/2  cup (2 ounces) shredded Parmigiano-Reggiano, plus more for serving
• 4  tablespoons chopped fresh flat-leaf parsley

Directions

1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, melt butter with oil over medium-high heat. Add mushrooms, reduce heat to medium and sauté until softened and just starting to brown, 8 to 10 minutes. Add cream and simmer over high heat until reduced slightly, about 1 minute. Stir in chicken, peas and cheese. Remove from heat; salt and pepper to taste. Toss with pasta and 2 tablespoons parsley. Transfer to a large serving bowl and sprinkle with remaining 2 tablespoons parsley. Serve with additional cheese on the side.