Creamy Farfalle with Chicken, Mushrooms, Broccoli, and Sun-Dried Tomatoes




Farfalle with Chicken, Mushrooms, Broccoli, and Sun-Dried Tomatoes w/ Alfredo Sauce

Creamy farfalle with chicken, mushrooms, broccoli, and sun-dried tomatoes is one of my favorite things to cook and eat.  This pasta dish is rich, creamy and delicious.  The chicken and mushrooms give the dish a satisfying meatiness, while the tart sweetness of the sun-dried tomatoes cut right through the richness of the alfredo sauce.  I added the broccoli because, after drenching the dish in butter and cream, I had to add something healthy.  

Notes

This recipe takes some multi-tasking but is easy enough if you stay organized. Cut your veggies, measure your dairy products, and have everything in arms reach while you are cooking.  It doesn’t matter how good of a cook you are, being organized will make you better.  This is a recipe that can and will go smoothly if you are prepared, but can quickly get out of hand if you are not.

Ingredients

1 pound boneless skinless chicken thighs

1 small onion, diced

6 cloves of garlic, minced

2 tsps. of thyme

4 oz. cremini mushrooms, cut into large chunks.

1 bunch of broccoli (about 1 1/2 lbs.) trimmed into bite-sized pieces

1 pound of farfalle

1 jar oil-packed sun-dried tomatoes rinsed, patted dry and cut into bite-sized pieces.

1 stick of butter

1 cup of heavy cream

1 cup of Parmigiano-Reggiano, plus more for serving

1 Tbsp. minced parsley

Canola oil

Salt and pepper to taste



Directions

  1. Bring 4 quarts water to rolling boil, covered, in a stockpot.
  2. Melt the butter into the cream over medium-low heat in a small saucepan. Stir the Parmigiano-Reggiano, a little at a time, until completely melted.  Reduce until thickened 20-25 minutes, stirring occasionally.  DO NOT LET THIS BOIL, the sauce can break if you let it boil, and it is pretty much the only way to ruin this dish.
  3. Season the chicken thighs with salt and pepper, and heat a tablespoon of canola oil in a dutch oven or large frying pan over medium-high heat.  Brown the chicken thighs on both sides.  You don’t need to cook these all the way through here, as you will finish the cooking later.  Once the chicken is browned set aside on a plate.
  4. Brown the mushrooms in the same pan.  Add the onions and season with salt and pepper once the mushrooms take on a little color.  Mushrooms can absorb a lot of oil, so if the bottom of the pan is too dry add another tablespoon of oil.
  5. Boil the farfalle according to the instructions on the box.
  6. Add the garlic, thyme, and broccoli florets to the mushrooms and onions, stirring constantly.  Chop the chicken thighs into bite-sized pieces and add back to the pan.  Lower the heat to medium-low and add the alfredo sauce to the pan with the chicken and vegetables.
  7. Drain the pasta, saving a half cup of the cooking water, and add the pasta to the sauce and toss to coat.  If the sauce is too thick add some of the reserved cooking water to thin the sauce to the desired consistency.  Add the parsley and sun-dried tomatoes to sauce and stir to combine.
  8. Transfer to a large bowl and serve with Parmigiano-Reggiano.




Creamy Farfalle with Chicken, Mushrooms, Broccoli, and Sun-Dried Tomatoes

Total Time: 1 hour

Per Serving 276 calories

Fat 15 g

Carbs 25 g

Protein 11 g

16


Ingredients

  • 1 pound boneless skinless chicken thighs
  • 1 small onion, diced
  • 6 cloves of garlic, minced
  • 2 tsps. of thyme
  • 4 oz. cremini mushrooms, cut into large chunks.
  • 1 bunch of broccoli (about 1 1/2 lbs.) trimmed into bite-sized pieces
  • 1 pound of farfalle
  • 1 jar oil-packed sun-dried tomatoes rinsed, patted dry and cut into bite-sized pieces.
  • 1 stick of butter
  • 1 cup of heavy cream
  • 1 cup of Parmigiano-Reggiano, plus more for serving
  • 1 Tbsp. minced parsley
  • Canola oil
  • Salt and pepper to taste

Instructions

  1. Bring 4 quarts water to rolling boil, covered, in a stockpot.
  2. Melt the butter into the cream over medium-low heat in a small saucepan. Stir the Parmigiano-Reggiano, a little at a time, until completely melted. Reduce until thickened 20-25 minutes, stirring occasionally. DO NOT LET THIS BOIL, the sauce can break if you let it boil, and it is pretty much the only way to ruin this dish.
  3. Season the chicken thighs with salt and pepper, and heat a tablespoon of canola oil in a dutch oven or large frying pan over medium-high heat. Brown the chicken thighs on both sides. You don't need to cook these all the way through here, as you will finish the cooking later. Once the chicken is browned set aside on a plate.
  4. Brown the mushrooms in the same pan. Add the onions and season with salt and pepper once the mushrooms take on a little color. Mushrooms can absorb a lot of oil, so if the bottom of the pan is too dry add another tablespoon of oil.
  5. Boil the farfalle according to the the instructions on the box.
  6. Add the garlic, thyme, and broccoli florets to the mushrooms and onions, stirring constantly. Chop the chicken thighs into bite-sized pieces and add back to the pan. Lower the heat to medium-low and add the alfredo sauce to the pan with the chicken and vegetables.
  7. Drain the pasta, saving a half cup of the cooking water, and add the pasta to the sauce and toss to coat. If the sauce is too thick add some of the reserved cooking water to thin the sauce to the desired consistency. Add the parsley and sun-dried tomatoes to sauce and stir to combine.
  8. Transfer to a large bowl and serve with Parmigiano-Reggiano.

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