Chicken and mushroom pasta is one of my favourite meals. I haven’t had it for a while, due to my lactose intolerance. However, since I discovered Natrel lactose-free whipping cream, I have been lusting after it, and tonight I decided to go for it. I had intended to make chicken curry for supper, but my husband wasn’t in the mood for curry., so…
I decided to make this at 5, and was eating it by 5:30, so it is a relatively quick meal to prepare. This made enough for two people, and could be increased proportionately to feed more.
- 1 chicken breast, cubed
- 1 cup farfalle (pasta bow ties), cooked
- 1/2 small onion, finely diced
- 1 1/2 cups button mushrooms, peeled and quartered
- 2 tablespoons oil
- 2 sun-dried tomatoes, soaked for a few minutes, and diced
- 1/2 cup whipping cream
- 1/3- 1/2 cup grated parmesan
- salt and pepper to taste
I started by bringing a pot of water to the boil and adding the pasta. While that cooked, I diced the onion, peeled and quartered the mushrooms and cubed the chicken. I put 1 tablespoon of oil into a wok, and browned off the chicken. Removing it from the pan, I added the rest of the oil, the onion and the mushrooms. I put a lid over it, and let it cook for a few minutes, then removed the lid and continued cooking. During this time, I strained the pasta and kept it ready. Once the onions were golden, I put the chicken back in the wok, along with the sun-dried tomatoes and the whipping cream. I added the parmesan slowly, about a tablespoon at a time, until it melted and the cream thickened. Then I stirred in the pasta and served it up.
I wouldn’t recommend this as a WW friendly meal at about 18 points for 2 servings, but it really tastes great.