Pasta with Chicken Mushroom Cream Sauce recipe

4 servings

1 (16 ounce) package farfalle (bow tie) pasta

1 tablespoon butter

4 boneless, skinless chicken breast halves

1/2 cup onion, diced

12 shiitake mushrooms

1 cup heavy cream

salt to taste

1 tablespoon coarsely ground black pepper

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Melt butter in a large skillet over medium heat.

Cook chicken until no longer pink, and juices run clear.

Transfer chicken to a cutting board, and thinly slice; set aside.

Saute onion until tender and translucent.

Add mushrooms, and gradually stir in cream.

Cook, stirring constantly, for 7 to 10 minutes, or until sauce is thickened.

Stir in chicken, and season with salt and pepper.

Cook 5 minutes, or until heated through.

Toss with cooked pasta until evenly coated.