Ingredients Meat & Poultry Chicken Chicken Breast Recipes Pasta with Chicken and Mushrooms By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 25 mins Servings: 4 Because bowtie pasta (farfalle) holds the creamy sauce well, they are ideal for this hearty dish. Ingredients Coarse salt and ground pepper ¾ 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 ½ cup dry white wine ½ cup heavy cream ½ cup chopped fresh parsley Directions 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. Cook's Notes Tenders are thin strips of meat that are attached to the chicken breast. They are perfect for stir-fries and sautes. Print