Pasta with Chicken Mushroom Cream Sauce
I had the pleasure of enjoying dinner with Gillian last week. It was her first hand in ages at cooking from scratch.
INGREDIENTS:
- 16 oz farfalle (bow tie) pasta
- 1 Tbs butter (or olive oil)
- 4 chicken breast halves, boneless, skinless
- ½ c onion, diced
- garlic clove, minced
- 12 shiitake mushrooms
- 1 c plain yogurt (instead of heavy cream)
The method (this requires a bit of timing so everything is hot & ready to go at the same time):
- 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.
- 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 and garlic until translucent (about 3 min). Add mushrooms, and gradually stir in cream. Cook, stirring constantly, for 7 – 10 min, 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. Serve with side salad!
Gillian had the wisdom to pull out her George Forman to cook the chicken and bail on the butter all together. She also wrapped up the remaining portions for lunch that week. Time saving and delicious! She served it with a nice red wine, brown roll and salad with mandarin slices and walnuts. Thank you for sending me the recipe!
Serves 4
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