Pasta- Wild Mushroom, Chicken and Spinach Farfalle
Great weeknight meal"Good stuff. The cream sauce isn't too heavy, didn't overwhelm the other flavors. I used oyster mushrooms, which really didn't pop, so I may try some other variety next time. Great recipe, though." - dakotarussell
Yield: 4 Servings Ready in 30 minutes
157 people trying soon
Verified by stevemur
|1 lbFarfalle; bow tie pasta|
|8 ozMushroom; exotic presliced blend (shittake, oyster, etc)|
|1/2 cOnion; chopped|
|1/3 cupShallot; chopped|
|1 tablespoonGarlic; minced|
|1 1/2 teaspoonSalt|
|1/4 teaspoonBlack pepper|
|1/4 cWhite wine|
|2/3 cWhipping cream|
|1/2 cupParmigiano-Reggiano; grated|
|2 tablespoonParsley; fresh, chopped|
|2 cupChicken; shredded from roasted chicken|
Pasta- Wild Mushroom, Chicken and Spinach Farfalle Preparation
1. Cook pasta and drain.
2. Melt butter in large nonstick skillet over med-high heat. Add mushrooms, onion, shallots, garlic, 1 teaspoon salt, pepper, cook 12 min or until liquid evaporates and mushrooms are tender, stirring constantly. Add wine, cook 2 min or until liquid evaporates, stirring occasionally. Remove from heat.
3. Add cooked pasta, whipping cream, cheese, 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired.
Add in pieces of chicken and spinach, if desired.
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