We are on day 3 of our Chicken Challenge! This Chicken Pasta Toss did not call for mushrooms, but I ADORE them, especially portabellas, so I added them in. I will note the changes though, in case you aren’t a mushroom fan.
This recipe is adapted from a Taste of Home Chicken Cookbook….
One Pot Chicken Pasta Toss with Portabella Mushrooms
{click the title for easy printable}
Ingredients
- 12 ounces, weight Bow Tie Pasta
- 2 Tablespoons Butter
- 2 cloves Garlic, Pressed
- 1 cup Sliced Portabella Mushrooms {optional}
- 2 cups Cubed Chicken Breasts, Uncooked
- ⅓ cups Chopped Green Onions
- 1 teaspoon Salt
- ½ teaspoons Thyme
- ¼ teaspoons Each Of Onion Powder, Rubbed Sage, White Pepper & Black Pepper
- 1 cup Heavy Whipping Cream
- ½ cups Shredded Parmesan Cheese
- 2 Tablespoons Fresh Parsley
Cook pasta according to package directions, rinse in cool water, drain and set colander aside.
In your now empty, large pasta pot, melt butter and saute garlic and mushrooms, if using, 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. Simmer on low, uncovered for 5 minutes.
Toss with cooked pasta and sprinkle with cheese and parsley before serving warm.
An easy one pot meal!
More Chicken Challenge tomorrow!
~T
4 little Fergusons 