• 1 (16 ounce) package bow tie pasta
  • 1 tablespoon butter
  • Minced garlic to taste (1 – 5 cloves)
  • 4 boneless, skinless chicken breast halves, diced
  • 1/2 cup onion, diced
  • 1 package of fresh sliced baby portabella mushrooms (or button)
  • 1 cup heavy cream
  • salt to taste
  • 1 tablespoon coarsely ground black pepper
  • 1 small can of petite diced tomatoes, drained (optional)


  1. 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.
  2. Melt butter in a large skillet over medium heat.
  3. Cook chicken until no longer pink, and juices run clear.
  4. Add onion, garlic, and mushrooms. Sauté until onion is translucent.
  5. Add tomatoes (if using)
  6. Gradually stir in cream.
  7. Season with salt and pepper. Cook 5 minutes, or until heated through.
  8. Toss with cooked pasta until evenly coated.

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