Creamy Basil Chicken w/ Mushrooms over Farfalle

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.

Here is everything you need, minus garlic. I just love how it looks all together on the butcher block 🙂

Start with 2 Tbs of butter and 1 Tbs olive oil in a pan. Getting heating up. Start a big pot of water to boil and cook your pasta until just under al dente while you are making the sauce.

Once it is hot drop in a couple of thinly sliced shallots and a couple also thinly sliced garlic cloves. Stir those around and cook until they soften, about 3 mins.

Next drop in 5 or 6 mushrooms, thinly sliced. Stir around until they soak up the liquid in the pan and start to brown, about 4 minutes. Season with salt and pepper.

Pour in a cup of white wine. Work a wooden spoon around the pan to stir up any bits of flavor on the bottom of the pan.

Add in a couple Tbs of fresh chopped basil.

Next comes the heavy cream, about 2 cups.

Turn the heat down to a simmer and let it cook down for about 15 minutes.

After it has reduced, add in 1/4 – 1/2 cup grated parmesan cheese. Stir to combine. Taste to check seasonings. Adjust as needed.

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 🙂

Scoop up a bunch of this into a bowl and sprinkle with some of the remaining fresh basil. Settle in for some comfort food therapy!

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!

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