(from Jessica Leigh’s recipe box)
Make this with or without chicken and it’s still awesome. It’s the mushrooms that makes this yummy.
Source: My boyfriend Greg Nouza
- 1 (16 ounce) package of farfalle pasta, or super awesome fresh pasta.
- 1 tbsp of butter
- 4 boneless, skinless chicken breast halves (optional)
- 1/2 cup onions, diced
- 12 shiitake mushrooms (or 1 1/2 portobello caps)
- 1 cup of heavy cream
- salt to taste
- 1 tbsp ground black pepper
Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8-10 minutes and drain.
Melt butter in a large skillet over medium heat.
Cook chicken (optional) until no longer pink and the juices run clear.
Transfer the chicken to a cutting board and thinly slice.
Saute onion until tender and translucent.
Add mushrooms and gradually stir in cream.
Cook, stirring constantly for 7-10 minutes or until sauce is thick.
Stir in chicken (optional) and season.
Cook for 5 more minutes or until heated through.
Toss with pasta.