Pasta with Chicken and Mushrooms

This is my all time favorite pasta and chicken recipe. I make it frequently and am shocked it isn't on this blog. This is my 5 star recipe. 

It was first made in 2009 and I've made it at least 5 more times since then. I love the bow tie pasta and the cream and the chicken of this recipe. So good. Super easy and super delicious. 

It comes from a magazine that is no longer in publication called Everyday Food. It was a Martha Stewart spin off somehow. I loved the magazine. A ton of great recipes that are super easy and delicious. The magazine doesn't exist any longer, but many of the recipes live on via their website. 

Pasta with Chicken and Mushrooms

Photo from Martha Stewart

Recipe from Everyday Food (Martha Stewart)

Serves 4

• Coarse salt and ground pepper
• 3/4 pound bowtie pasta
• 1 pound chicken tenders, white tendons removed, halved lengthwise and again crosswise
• 2 T butter
• 1 pound small white button mushrooms, stems trimmed, halved
• 1/2 c dry white wine
• 1/2 c heavy cream
• 1/2 c chopped fresh parsley

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.