This dish is scrumdilliYUM! I had to control myself not to eat the whole pan (I admit I have issues). I wasn't planning on BLOGGING on it, but it was so YummO I just had to! It was easy to whip up and delicious!
Ingredients (serves 4)
1lb of bow tie pasta
1 10oz bag of frozen peas
1/4 cup onion chopped
1 Portobello mushroom sliced/chopped
2 cups of cream (OR I used skim milk)
2 Tablespoons of butter
1 lb. of cooked and diced chicken breast
2 Tablespoons of Garlic Herb Goat Cheese (OR 1 cup of Asiago or any cheese you desire)
1 Chicken bouillon cube crushed
1/4 Tsp. of Garlic powder
Salt and Pepper to taste
Boil and salt water, cook pasta (10-12 minutes) keep 1/2 cup of pasta water and drain, set aside
Meanwhile, in a sauté pan cook up diced chicken (tip: dice it up first, cooks faster!). In another sauté pan on med-high heat, add 1 tablespoon of butter and cook up onion, peas and mushroom, add garlic powder and cook until onion is transparent. Remove into separate dish, set aside. In same sauté pan add the other tablespoon of butter. Pour in 2 cups of cream (or milk), bring heat up to a simmer and whisk together. Add crushed chicken bouillon cube while whisking. Slowly add cheese as well to create creamy sauce. (To thicken up add 1 tablespoon of cornstarch to 1/2 tablespoon of water). Once all whisked together, dump vegetables, pasta and chicken into sauce and let them party together for a few minutes so pasta absorbs some of that white sauce. Add some pasta liquid if needed.
There you go! Enjoy! This dish was so tasty for lunch the next day cold! :)