This one was of those “what can I use up out of my fridge” meals gone right. Super fast and easy. Farfalle is the formal name for bowtie pasta so don’t get thrown off. You can make this!! Using rotisserie chicken is a real time saver but you could do whole chicken breasts if you wanted.
Drop in 2 cups chopped rotisserie chicken. These chickens are a great time saver! Not to mention they have great flavor! Stir to combine and add in pasta that is just under al dente. You always want to finish cooking your pasta in the sauce you are going to serve it with. Let the flavors soak in 🙂
Creamy Basil Chicken w/ Mushrooms over Farfalle
2 Tbs butter
1 Tbs olive oil
2 shallots, thinly sliced
2 cloves garlic, thinly sliced
4-6 mini portobello mushrooms, thinly sliced
1 cup white wine
3 Tbs fresh chopped basil, divided
2 cups heavy cream
1/4 – 1/2 cup grated parmesan
2 cups chopped chicken from a rotisserie chicken or grilled chicken
Salt and pepper
Heat butter and oil in a large saute pan over med-high heat. Start boiling water for pasta, cook until just under al dente as you make sauce. Saute shallots and garlic until tender. Add in mushrooms, season with salt and pepper then saute until liquid is absorbed and mushrooms brown, 4 mins. Add white wine, 2 Tbs basil, and cream. Reduce heat and simmer for 15 minutes as sauce thickens. Add in parmesan and taste sauce to check for seasonings. Add in chicken and pasta. Finish cooking pasta in sauce. Serve with remaining basil sprinkled on top. Enjoy!