Pasta with Chicken and Mushrooms
Because bowtie pasta (farfalle) holds the creamy sauce well, they are ideal for this hearty dish.
- Total Time:
- Servings: 4
Source: Everyday Food, December 2004
- Coarse salt and ground pepper
- 3/4 pound bowtie pasta
- 1 pound chicken tenders, white tendons removed, halved lengthwise and again crosswise
- 2 tablespoons butter
- 1 pound small white button mushrooms, stems trimmed, halved
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup chopped fresh parsley
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/4 cup pasta water; drain pasta, and return to pot.
Meanwhile, season chicken generously with salt and pepper. In a large skillet, melt butter over medium-high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.
Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover; cook, stirring, until liquid has evaporated, 3 to 5 minutes more. Add wine; cook, stirring, until evaporated, 2 to 3 minutes.
Reduce heat to low. Add cream and chicken; stir to coat. Transfer to pot with pasta; add parsley and pasta water (if desired). Toss to combine. Season again with salt and pepper; serve immediately.