Chicken and Mushroom Pasta

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Yields: 4 Servings

Ingredients:

• Sea salt, to taste
• Freshly ground black pepper, to taste
• 12 ounces bowtie pasta
• 1 pound chicken tenders, white tendons removed, halved lengthwise and again crosswise
• 2 tablespoons unsalted butter
• 8 ounces Portobello mushrooms, stems and fins removed, sliced
• 1 shallot, diced
• 1/2 cup dry white wine
• 1 cup heavy cream

Preparation:

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/4 cup pasta water; drain pasta, and return to pot. 

Meanwhile, season chicken generously with sea salt and freshly ground black pepper.

In a 12” Nonstick Fry Pan , melt butter over medium-high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes.

Transfer to a plate.

Add mushrooms and shallots to the pan; season with sea salt and freshly ground black pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover; cook, stirring, until liquid has evaporated, 5 minutes more.

Add wine; cook, stirring, until evaporated, 2 to 3 minutes. 

Reduce heat to low.

Add cream and chicken; stir to coat.

Transfer to pot with pasta, add pasta water, toss to combine.

Season again with sea salt and freshly ground black pepper; serve immediately.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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