pasta with chicken mushroom cream sauce

pasta with chicken mushroom cream sauce
  • 1 (16 ounce) package farfalle (bow tie) pasta
  • 1 tablespoon butter
  • 4 boneless, skinless chicken breast halves
  • 1/2 cup onion, diced
  • 12 shiitake mushrooms
  • 1 cup heavy cream
  • salt to taste
  • 1 tablespoon coarsely ground black pepper



  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Melt butter in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Transfer chicken to a cutting board, and thinly slice; set aside. Saute onion until tender and translucent. Add mushrooms, and gradually stir in cream. Cook, stirring constantly, for 7 to 10 minutes, or until sauce is thickened. Stir in chicken, and season with salt and pepper. Cook 5 minutes, or until heated through. Toss with cooked pasta until evenly coated.

04/08/2017
pasta with chicken mushroom cream sauce, Pasta recipe PT10M PT2H 6 435 calories
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