This is a fantastic, quick weeknight dish. I actually portioned out some of the leftovers into two Tupperware containers for the spouse, but one of them didn't make it before I ate it all:
That's probably a positive indicator of an excellent recipe.
I was going to share the turkey pot pie I prepared last night with you, but then I thought. People are probably tired of turkey. I'm sure we've had enough of it by now. between the real turkey feast, turkey sandwiches, turkey soup, and turkey pot pie. I thought I'd try something different. PASTA. But wait, this dish calls for chicken; what is a suitable chicken substitute? So we've covered everything.
- 1 pound of chicken
- 2 tsp. olive oil
- 12 oz. sliced mushrooms
- 1 cup chopped onion
- 2 minced cloves of garlic
- ½ cup chopped sun-dried tomatoes
- 1 tablespoon butter
- ½ cup Parmesan cheese
- 1 tablespoon chopped fresh basil
- 1 pound of farfalle pasta
How To Make It
The olive oil should be heated in a sizable saucepan over medium heat. When the chicken is white and thoroughly cooked, add it to the pan and cook for about 15 minutes. Keep the chicken warm if you can and set it aside.
Add the sun-dried tomatoes, onions, mushrooms, and garlic to the pan. Cook for 15 to 20 minutes, or until the mushrooms are browned and the onions are very soft.
Salt and pepper the chicken before adding it back to the pan. Combine the half-and-half, butter, basil, and parmesan cheese in a medium bowl. Simmer it in the pan with a partial cover.
Drain the pasta well after cooking it per the package directions. Serve after blending it into the sauce!