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One-Pot Chicken Pasta Toss with Portabella Mushrooms
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Description
I love mushrooms, but I know not everyone does. This recipe can be easily adapted to not include them.
Ingredients
- 12 ounces, weight Bow Tie Pasta
- 2 Tablespoons Butter
- 2 cloves Garlic, Pressed
- 1 cup Sliced Portabella Mushrooms
- 2 cups Cubed Chicken Breasts, Uncooked
- ⅓ cups Chopped Green Onions
- 1 teaspoon Salt
- ½ teaspoons Thyme
- ¼ teaspoons Onion Powder
- ¼ teaspoons Rubbed Sage
- ¼ teaspoons White Pepper
- ¼ teaspoons Black Pepper
- 1 cup Heavy Whipping Cream
- ½ cups Shredded Parmesan Cheese
- 2 Tablespoons Fresh Parsley
Preparation
Cook pasta according to package directions. Rinse with cool water, drain and set colander aside.
In the now-empty large pasta pot, melt butter over medium heat. Then add garlic and mushrooms and saute for 3 minutes. Add chicken, onions and all seasonings. Cook uncovered for 5 minutes, or until chicken is no longer pink.
Stir in cream and just bring to a boil, we don’t want it to scorch. Then lower heat and simmer (uncovered) on low for 5 minutes.
Toss with cooked pasta and sprinkle with cheese and parsley before serving warm. An easy one-pot meal!
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