Riccioli with Chicken and Mushrooms

Riccioli with Chicken and Mushrooms

  • Serves 4 people
  • Prep Time 25 mins
  • Cook Time 25 mins
  • Total Time 50 mins
  • Skill Level easy  


  • 1 (17.6oz) bag Fairway riccioli pasta
  • 1 (24.3oz) jar Orti pasta sauce
  • 2 lb Murray’s antibiotic-free chicken breasts
  • 6-8 cremini mushrooms, thinly sliced
  • 8 oz feta cheese, crumbled
  • ½ pint cherry tomatoes, quartered
  • 2 sprigs thyme, stripped
  • 2 tbsp olive oil


  1. 1Fill a medium saucepan 2/3 full with water, salt and heat to a boil. Once boiling, add pasta to the pot and reduce heat to a simmer. Cook until al dente, 9 to 11 minutes. Drain and set aside with a drizzle of olive oil to avoid congealing.
  2. 2In a separate saucepan, pour in about half the jar of Orti pasta sauce. Simmer over low heat until sauce is completely warmed through.
  3. 3Cut chicken breasts into ¼ inch strips. Heat olive oil over medium heat in a large saucepan. Add thyme leaves, sliced chicken and mushrooms to heated oil. Sauté 8-12 minutes, until chicken is fully cooked. The mushrooms should have a nice golden brown color to them.
  4. 4Combine chicken/mushroom mixture with pasta and toss together with the heated Orti sauce.
  5. 5Divide into bowls, then top with quartered cherry tomatoes and crumbled feta.