Chicken & Mushroom Pasta in Creamy Sauce

Delicious pieces of chicken and sliced mushrooms in a creamy sauce full of flavour.

73

Yield

2

servings

Prep

20

min

Cook

30

min

Ready

50

min

Trans-fat Free, Good source of fiber

 

Metric

Ingredients

400	grams	bow-tie pasta (farfalle)
400	grams	chicken breast halves, boneless, skinless diced
250	grams	mushrooms sliced
1	tablespoon	butter
1	clove	garlic crushed
½	x	onions diced	*
1	cup	heavy whipping cream
50	millilitres	chicken broth	*
1	teaspoon	salt
1	teaspoon	black pepper

Directions

1. While the Pasta is cooking melt ¾ of the butter in a large skillet and cook the diced chicken until no longer pink.
2. If desired chop the chicken into smaller pieces once cooked.
3. In a large pan sauté the garlic in the rest of the butter until tender and translucent.
4. Add the mushrooms and continue to cook until they begin to soften then slowly mix in the cream and chicken stock finally seasoning with salt and pepper.
5. Cook for 7 to 10 minutes or until the sauce is thickened.
6. Bring a large pan of lightly salted water to boil.
7. Add the pasta and cook for 8 to 10 minutes
8. Add the chicken to the sauce and cook for a further 5 minutes.
9. Drain the pasta, add to the sauce when ready and toss until evenly coated.