Pasta With Chicken, Andouille & Mushrooms

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2 tablespoons olive oil

1/2 yellow onion, cut in small dice

1 garlic clove, minced

2 green onions thinly sliced

1/2 pound smoked chicken andouille sausage, casings removed, thinly sliced

6 ounces crimini mushrooms, stemmed and sliced

Kosher salt as needed

1 pound dry rotini or fusilli pasta

2 cups chicken stock or broth

2 cups whole evaporated milk

1 tablespoon cornstarch dissolved in 2 tablespoons cold water

2 cups cubed cooked chicken breast (approximately 2 half-breasts)

1/2 cup freshly shredded Parmesan cheese

2 tablespoons butter

3 tablespoons chopped parsley

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