Farfalle with chicken and mushrooms in a creamy sauce
2 servings
30 minutes
Farfalle with chicken and mushrooms in creamy sauce is an elegant dish of Italian cuisine that combines the tenderness of pasta with a rich creamy flavor. This recipe comes from Italy's gastronomic heritage, where pasta has always been a symbol of warmth and comfort. The airy 'butterflies' of farfalle perfectly absorb the creamy texture of the sauce enriched with the aroma of oregano, basil, and garlic. Juicy chicken breast and mushrooms add depth to the dish, creating harmony between meaty and mushroom notes. This dish is perfect for both family dinners and festive gatherings, especially when served with a glass of white wine and a generous portion of grated Parmesan. Enjoy the richness of flavors this culinary masterpiece offers!
1
Add farfalle to boiling salted water and cook until al dente. I use Barilla pasta.
- Farfalle pasta (butterflies): 250 g
2
Heat olive or sunflower oil in a large deep skillet, cut the chicken fillet into cubes, and fry over medium heat until golden brown.
- Chicken fillet: 300 g
3
Chop the mushrooms and onion, then sauté in a separate pan until cooked, but without burning the onion.
- Champignons: 200 g
- Onion: 1 head
4
Mix the fried onions, mushrooms, and chicken in a deep skillet. Sauté for another 1-2 minutes.
5
Pour in the cream, add salt, pepper, dried garlic, oregano, and basil.
- Cream 20%: 200 ml
- Dried basil: to taste
- Dried oregano: pinch
- Ground dried garlic: to taste
- Salt: to taste
- Ground black pepper: to taste
6
Simmer on low heat for 15-20 minutes.
7
Add the cooked farfalle to the sauce, turn off the heat, and mix thoroughly.
8
Serve with grated parmesan and herbs. Enjoy your meal!