Tom’s Creamy Chicken Farfalle

Monday is my “day off.” It means that I get a chance to recoup after a week filled with busy days, and a Sunday that calls for me to expend a great deal of energy. Since our kids have both gone to college, one of our Monday traditions is for me to prepare a meal and have it ready by the time Tammy gets home from school. In the warmer weather I enjoyed cooking out. Now that the weather is cooler, I’m ready to take over the kitchen again. 

Creativity means more than words on a page or paint on a canvas. Creativity happens in the kitchen, as well. Just ask my niece who writes a fantastic food blog. At the risk of looking like an amateur next to my gifted niece, here’s a recipe that I created just tonight. Tammy and I both enjoyed it so much that I thought I would share it with you.

I call it Tom’s Creamy Chicken Farfalle.

  • 4 T. Olive Oil
  • 2 Garlic Cloves, minced
  • 2 Boneless, Skinless Chicken Breasts (thinly sliced)
  • 4 Roma Tomatoes, Diced
  • 1 1/2 Cups Sliced Mushrooms
  • Fresh Basil, Chopped
  • 3/4 Cup Chicken Stock
  • 1/2 Cup White Wine
  • 1/2 Cup Heavy Cream (Whipping Cream)
  • 16 oz. Farfalle Pasta
  • Crushed Red Pepper to Taste
  • Salt to Taste

Heat olive oil; briefly saute the garlic to release the fragrance. Cook chicken in the oil and garlic until juices run clear.  Add mushrooms and tomatoes and cook until the mushrooms are slightly brown. Add chicken stock and wine.  Simmer for 10 minutes. Add Cream, fresh basil, and crushed red pepper and salt to taste. Simmer until sauce thickens.  Meanwhile, cook farfalle until al dente. 

Ladle sauce over pasta and top with freshly grated parmesan cheese.

Give it a try and let me know what you think!

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