Pasta with Chicken, Peas, Mushrooms and Sun Dried Tomatoes are sautéed in a light creamy sauce made with white wine, chicken stock and light cream. This creamy pasta dish, loaded with pieces of chicken and vegetables is not only easy to make, but it is SO light and SO good, we guarantee you and your family will LOVE from the very first bite!
A hearty pasta dish with a creamy sauce like this absolutely deserves a full bodied wine to pair with, needless to say, we always enjoy a fine ruby-fruity red wine to go with it like a Chianti.
The only thing you really need with this pasta dish is a side salad and you have one fabulous meal!
So simple and delicious, you ‘ll make this pasta dish in all seasons. Heat up the leftovers the very next day for lunch is even better! Yum!
Trust our mom …. she really knows how to whip up fabulous dishes. Enjoy!
Pasta with Chicken, Peas, Mushrooms & Sun Dried Tomatoes
- 1/2 pound of Farfalle pasta (bow ties pasta)
- 4 Tbsp. olive oil
- 1 pound skinless thin chicken cutlets- cut into 2-inches long
- 2 Tbsp. butter
- 1/8 tsp. crushed red pepper flakes
- 2 yellow onions – chopped
- 1 garlic clove – sliced
- 1/2 cup white wine
- 10 ounce package frozen baby peas, thawed
- 5 sundried tomatoes – chopped
- 2 Tbsp. fresh parsley
- 1/4 cup low-fat chicken stock
- 8 ounce package of sliced mushrooms
- 1/2 cup Half & Half
- salt and pepper to taste
- Optional: grated parmigiano cheese
In a large pot of water, add 2 teaspoons of salt to the water and raise the heat.
In the meantime, do the prep work for this dish.
In a large (12-inch /5 Qt.) round skillet.
Heat olive oil and butter together until butter is melted, on medium heat.
Add chopped onions, garlic slices and crushed red pepper.
Sauté until onions are soften.
Add chicken pieces and gently stir.
Cook for 3 to 5 minutes, until chicken is fully cooked.
Add 1/2 cup of white wine.
Simmer and cook until the wine has reduced.
Add baby peas, sun dried tomatoes, fresh parsley, mushrooms and chicken stock.
Lower the heat and simmer for a few minutes until the mushrooms and peas have cooked a little, about 4 minutes. Turn off the heat.
In a large pot of boiling water, add the Farfalle pasta and cook according to the directions on the box, approx. 7- 9 minutes, until the pasta is al dente.
Using a large slotted spoon.
Carefully take the pasta from the water and add to the skillet with chicken and vegetables.
Turn on the heat once again under the skillet.
Pour half & half into the skillet and simmer on low heat. Stir the entire mixture.
Add salt and pepper to taste.
Add some grated cheese on top and serve immediately.