Ingredients

• 4 chicken breasts, grilled and sliced into strips
• 10 oz. uncooked Farfalle (bow-tie) pasta
• 1 tbsp butter or margarine
• ½ cup onion, chopped
• ⅓ cup shallots, chopped
• 2-3 cloves garlic, minced (about 1 tablespoon)
• 1 ½ tsps salt, divided
• ¼ tsp black pepper
• 4 oz. shitake mushrooms, sliced
• 4 oz. of cremini mushrooms, sliced
• 4 oz. of oyster mushrooms, sliced
• ¼ cup dry white wine
• ⅔ cup whipping cream
• ¾ cup Parmigiano Reggiano cheese, shredded
• 2 tbsps fresh parsley, chopped

Directions

• Grill chicken and set aside and keep warm.
• Cook pasta according to package directions.
• Melt butter in a large non-stick skillet over medium-high heat.
• Add onion, shallots, garlic, salt, pepper and mushrooms to pan.
• Cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
• Add wine and cook 2 minutes or until liquid evaporates, stirring occasionally.
• Remove from heat.
• Add cooked pasta, whipping cream, cheese and parsley, tossing gently to coat.
• Top with grilled chicken.

Serves 6