Recipe: Bow Ties with Creamy Chicken and Mushrooms (using chicken breast)

BOW TIES WITH CREAMY CHICKEN AND MUSHROOMS

1 pound bow-tie pasta
3 skinless boneless chicken breast (1 pound) halves
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter, unsalted
3 medium shallots, minced
3/4 pound sliced fresh mushrooms
1/2 cup chicken broth
1/4 cup heavy cream
1 1/2 teaspoons chopped fresh thyme (or 1/2 tsp dried)
Grated Parmesan cheese (for serving)

In a large pot of boiling salted water, cook the pasta until tender but still firm, about 10 minutes. Rinse and drain well.

Rinse the chicken under cold running water and pat dry. Cut into thin strips and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

In the same pot, heat the olive oil over medium heat. Cook the chicken, stirring, until white throughout but still juicy, 3 to 5 minutes. Remove chicken and set aside.

Melt the butter in the same pot 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 1/2 teaspoon salt and 1/4 teaspoon pepper, and the thyme. Cook, tossing lightly, until heated through, 1 to 2 minutes.

Serve at once. Pass a bowl of grated Parmesan cheese at the table.

Makes 4 servings
Source: Chicken Dinners in One Pot by Peggy Fallon