Pasta with Chicken and Mushrooms

This is one of my all time favorite dinners. It's super flavorful and super easy. It makes for leftovers that I'll actually eat. It's great cold too. I am not a fan of reheated chicken - so I make this a pasta salad for day 2. Delicious!

Pasta with Chicken and Mushrooms
Serves: 4

• 3/4 pound Bowtie pasta
• 1 pound Chicken tenders, halved lengthwise, then again crosswise
• 2 tablespoons Butter
• 1 pound Mushrooms, stemmed and halved
• 1/2 cup White wine
• 1/2 cup Heavy cream
• 1/2 cup Chopped fresh parsley

1. Cook pasta. Reserve 1/4 cup pasta water; drain pasta and return to pot.

2. Meanwhile, season chicken with salt and pepper. In a large skillet melt butter over medium heat. Add chicken; cook turning once until cooked through, about 5 minutes. Transfer to plate.

3. Add mushrooms to pan; season with salt and pepper. Cover and cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover; cook until liquid has evaporated, 3-5 minutes. Add wine, cook stirring until evaporated 2-3 minutes.

4. Reduce heat to low. Add cream and chicken; stir to coat. Transfer to pot with pasta; add parsley and pasta water (if desired - sometimes there's enough liquid). Toss to combine. Season as necessary.