Ingredients
6
6 servings
- •1 (16 ounce) package farfalle (bow tie) pasta
- •1 tablespoon vegetable oil
- •4 skinless, boneless chicken breast halves
- •2 tablespoons butter
- •2 small onions, chopped
- •1 (4 ounce) can mushroom pieces and stems, drained
- •0.25 cup butter
- •0.25 cup all-purpose flour
- •2.5 cups milk
- •1.5 teaspoons crushed garlic
- •salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer farfalle back to the pot.
- Heat vegetable oil in a large skillet over medium heat; cook chicken in hot oil until no longer pink in the center and juices run clear, 5 to 8 minutes per side. Transfer chicken to a cutting board and slice into thin strips.
- Melt 2 tablespoons butter in the same skillet; cook and stir onions in melted butter until transparent, 5 to 10 minutes. Stir mushrooms and chicken strips into onions; cook and stir until heated through, about 5 minutes. Remove the skillet from heat.
- Melt 1/4 cup butter in another large skillet; stir flour into melted butter until dissolved, about 1 minute. Slowly whisk milk into flour mixture until smooth; add garlic, salt, and pepper. Bring to a boil for 1 minute; reduce heat.
- Stir chicken mixture and farfalle into garlic sauce; cook and stir over medium-low heat until heated through, 2 to 3 minutes.
Nutritional Facts
Per 6 servings
- Calories: 561
- Carbohydrate: 67g
- Fat: 20g
- Fiber: 4g
- Protein: 31g
- Sugar: 9g
Related Recipes
Lemon Pasta with Chicken
Creamy Chicken, Mushroom, and Spinach Pasta
Healthy Creamy Chicken and Pasta
Chicken and Bow Tie Pasta
Simple Creamy Garlic-Mushroom Chicken
Instant Pot® Creamy Chicken and Vegetable Pasta
Creamy Garlic Pasta
Lemon-Pepper Chicken Pasta
Chicken and Mushroom Pasta
Skillet Chicken Pasta
Amazing Italian Lemon Butter Chicken
