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Farfalle with chicken and mushrooms in cream sauce

Farfalle with chicken and mushrooms in cream sauce, Prescriptions, Any category, Any kitchen, Italian cuisine, Pasta and pizza, Farfalle

Ingredients portion 2

Chicken fillet 300 g

Farfalle pasta (butterflies) 250 g

Cream 20% 200ml

Champignons 200 g

Onions 1 head

Dried basil to taste

Dried oregano pinch

Ground dried garlic to taste

Salt to taste

Ground black pepper to taste

Cooking instructions 30 minutes

1 Add the farfalle to boiling salted water and cook until al dente. I use pasta from Barilla.

2 Heat the olive oil or sunflower oil in a large deep frying pan, dice the chicken fillets and fry over a medium heat until crispy.

3 Slice the mushrooms and onions, then fry in a separate pan until soft, but so that the onions do not burn.

4 Mix the fried onions, mushrooms and chicken together in a deep frying pan. Sauté for a further 1 to 2 minutes.

5 Pour in the cream, season with salt, pepper, dried garlic, oregano and basil.

Coffee cake with walnuts

6 Braise on a low heat for 15-20 minutes.

7 Add the cooked farfalle to the sauce, turn off the heat, stir thoroughly.

8 Serve with grated parmesan and herbs. Bon appetit!

Recipe tip If the sauce is not thick enough, you can add a little flour.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .