Rosehill Chicken Bowtie Pasta In Creamy Mushroom Sauce Recipes

PASTA WITH CHICKEN AND MUSHROOMS

Steps:

• 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 salt and pepper. In a large skillet, melt butter over medium-high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.
• Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover; cook, stirring, until liquid has evaporated, 3 to 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 parsley and pasta water (if desired). Toss to combine. Season again with salt and pepper; serve immediately.

CHICKEN MUSHROOM BOW TIE PASTA WITH GARLICKY CREAM SAUCE

Steps:

• Heat 1 tablespoon of olive oil in a large skillet on medium heat. Add shallot, sauté about 5 minutes until softened, then add garlic, sauté another minute. Stir in the mushrooms, cook about 3-4 minutes until they begin to soften.
• Stir in the cooking wine along with the thyme and oregano. cook a couple of minutes so the mushrooms absorb the wine.
• Push the mushroom mixture to the sides of the pan, put another tablespoon olive oil into the center of the pan and heat. Cook the chicken on 1 side until that side turns white, about 2-3 minutes, then flip to begin cooking the other side.
• Start cooking the pasta according to package instructions around the time you add the chicken to the skillet.
• When the outside of the chicken pieces are white and beginning to brown, stir up the pan to combine the chicken with mushrooms. Cook a couple minutes more until the chicken is nearly cooked through, then stir in the cream and simmer to finish cooking the chicken. The chicken will need about 10-12 minutes total cooking time-but cut a piece open to see that it is cooked through.
• Drain the pasta when it has cooked to your liking. Toss with the chicken and mushroom mixture and the grated cheese. Add salt and pepper to taste. Serve and enjoy!

BOW TIE PASTA WITH MUSHROOM CREAM SAUCE AND CHICKEN

Steps:

• In a large pot, boil dried bowtie pasta according to package directions. This can be done while the other ingredients are being worked on.
• Place chicken breasts between two pieces of plastic wrap. Hammer flat with the flat side of meat tenderizer until chicken is one uniformed thickness, about 1/2 inch. Sprinkle with a little salt and pepper.
• Heat oil in large saute pan over medium heat. I used a large enamel cast iron. Cook chicken for about 5-6 minutes per side, or until chicken is done all the way through. Remove from pan, cover, and set aside.
• In the same pan, melt butter. Saute sliced garlic for about 2 minutes.
• Add white wine and deglaze the pan. Let simmer for a few moments while you scrape up any bits stuck to the pan and mix the contents.
• Add sliced mushrooms. Reduce heat and let simmer in the sauce for about 8 minutes or until the wine reduces down by at least half. Add heavy cream and cayenne pepper. Bring to low boil, stirring frequently with a whisk. Simmer for about 5 minutes, or until sauce is thickened. Mix in parmesan. Add chopped spinach and continue cooking for about 5 minutes, or until spinach is wilted.
• Monitor sauce by tasting frequently. Add salt, pepper, and cayenne as your tastes prefer.
• Chop chicken into little strips about 1 inch long, 1/2 in wide, or whatever size you prefer.
• Toss cooked bowtie pasta into sauce. Coat well. Add chicken.
• Top with red pepper flakes if preferred. Serve with a side of garlic bread and enjoy!

CREAMY MUSHROOM BOW TIES

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, salt and pepper in butter until tender. Add spreadable cheese and broth; cook and stir until blended. Drain pasta; add to skillet and toss to coat.

CREAMY BOW TIE PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about 2 minutes., Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.

CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
• In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
• Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
• To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.