Ingredients
1 pound bow-tie pasta (farfalle)
3 skinless, boneless chicken-breast halves (about 1 pound)
1 teaspoon salt, divided use
½ teaspoon pepper, divided use
2 tablespoons olive oil
2 tablespoons unsalted butter
3 medium shallots, minced
¾ pound sliced mushrooms
½ cup chicken broth
¼ cup heavy (whipping) cream
1½ teaspoons chopped fresh thyme or ½ teaspoon dried
Grated Parmesan cheese
Directions
In a large pot of boiling salted water, cook the pasta until tender but still firm, about 12 minutes. Rinse and drain well.
Rinse the chicken under cold running water and pat dry. Cut into thin strips and season with ½ teaspoon of the salt and ¼ teaspoon of the pepper.
In a sauté pan, heat the olive oil over medium heat. Cook the chicken, stirring, until white throughout but still juicy, 3 to 5 minutes. Remove the chicken and set aside.
Melt the butter in the same sauté pan over medium heat. Add the shallots and cook until softened, about 1 minute. Add the mushrooms and cook, stirring often, until they give up their juices and the liquid evaporates, 5 to 7 minutes.
Stir in the chicken broth and cream and bring to a boil over medium high heat. Reduce the heat to low and stir in the pasta, chicken, the remaining ½ teaspoon salt and ¼ teaspoon pepper and the thyme. Cook, tossing lightly, until heated through, 1 to 2 minutes. Serve at once, with grated Parmesan cheese at the table.
Note: To lighten the dish, substitute evaporated milk (regular/low fat/skim) for the cream.
Note: The above quantity of mushrooms should be considered a minimum.
Note: When available, add a handful of toasted pine nuts just before serving.
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