"cajun bow tie pasta with home made alfredo"
Chicken and Mushroom Pasta
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Prep time 30mins
Cook time 1hr
Serves or Makes: 8-10 people
Recipe Card
ingredients
- 3 chicken breasts
- 2 cups chopped baby bella mushrooms
- 1/4 cups all purpost flour
- 1/2 cups olive oil
- 1/4 cups diced small yellow onion
- 1/4 cups diced small green bell pepper
- 1/4 cups diced small celery
- 1/2 cups diced small tomatoes
- 1/4 cups minced garlic
- 2 tablespoons chopped fresh thyme
- 3 tablespoons chopped fresh basil
- 2 ounces dry white wine
- 4 cups heavy whipping cream
- 2 tablespoons Worcestershire sauce
- 1 tablespoons tabasco sauce
- Salt and pepper to taste
- To Taste cayenne
- To Taste red pepper flakes
- 3 cups cooked bow tie pasta
Method
Step 1
Cut chicken into 1” cubes. Season with salt and pepper. Dust lightly with flour. Set aside.
Step 2
In a large cast iron skillet, heat oil at medium-high. Sauté the chicken on all sides until light brown.
Step 3
Add mushrooms, onions, celery, bell peppers, tomatoes, and garlic. Sauté vegetables until wilted, about 3-5min.
Step 4
Stir in thyme and basil and deglaze with white wine.
Step 5
Add heavy whipping cream, bring to low boil. Allow cream to reduce by half, stirring occasionally until at half volume.
Step 6
Season with cayenne, red pepper Worcestershire and Tabasco sauces.
Step 7
Stir in pasta and parsley.