Bow-Tie Pasta with creamy chicken and mushrooms
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 283.2
- Total Fat: 11.8 g
- Cholesterol: 78.9 mg
- Sodium: 331.4 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 1.7 g
- Protein: 20.1 g
View full nutritional breakdown of Bow-Tie Pasta with creamy chicken and mushrooms calories by ingredient
Introduction
Can substitute whipping cream alternative & whole wheat pasta to decrease calories. Salt is an ingredient but I don't use it since I make my chicken broth with bouillon which tends to be saltier. Can substitute whipping cream alternative & whole wheat pasta to decrease calories. Salt is an ingredient but I don't use it since I make my chicken broth with bouillon which tends to be saltier.Number of Servings: 6
Ingredients
-
1 pound bow-tie pasta (farfalle)
Salt (use at your discretion)
3 skinless, boneless chicken breast halves (about 1 lb)
1/2 teaspoon pepper (divided)
2 Tbsp. olive oil
2 Tbsp. unsalted butter
3 medium shallots minced
3/4 lb. sliced mushrooms (fresh only)
1/2 cup chicken broth or broth made from bouillon
1/4 cup whipping cream
Grated Parmesan cheese (optional)
Directions
1. Cook the pasta in a large pot of boiling salted water until tender but still firm. Rinse and drain well.
2. Rinse the chicken under cold water and pat dry. Cut into thin strips an season with 1/2 tsp. salt and 1/4 tsp. pepper.
3. In the same pot used to cook the pasta, heat the pot, then add the olive oil and heat to medium (a hot pot and cold oil will keep your food from sticking!). Add chicken, cook and stir until white throughout but still juicy 3-5 minutes. Remove from pot.
4. Melt butter in the pot next and add the shallots cooking until they are softened (about 1 minute). Add mushrooms and cook until they give up their juices and the liquid evaporates 5-7 minutes. Stir frequently.
5. Stir in chicken broth and cream and bring to a boil over medium high heat. Reduce heat to low and stir in the pasta, chicken and the rest of the pepper. Cook 1-2 minutes tossing lightly to coat. Serve immediately. Can be topped with Parmesan cheese if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user SUSIETEACH.
2. Rinse the chicken under cold water and pat dry. Cut into thin strips an season with 1/2 tsp. salt and 1/4 tsp. pepper.
3. In the same pot used to cook the pasta, heat the pot, then add the olive oil and heat to medium (a hot pot and cold oil will keep your food from sticking!). Add chicken, cook and stir until white throughout but still juicy 3-5 minutes. Remove from pot.
4. Melt butter in the pot next and add the shallots cooking until they are softened (about 1 minute). Add mushrooms and cook until they give up their juices and the liquid evaporates 5-7 minutes. Stir frequently.
5. Stir in chicken broth and cream and bring to a boil over medium high heat. Reduce heat to low and stir in the pasta, chicken and the rest of the pepper. Cook 1-2 minutes tossing lightly to coat. Serve immediately. Can be topped with Parmesan cheese if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user SUSIETEACH.
