Ingredients
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4 boneless chicken breasts, cooked and diced
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8 ounces garlic, minced (don't skimp on this)
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5 tablespoons olive oil
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1/2 lb white button mushrooms (or your choice of specialty mushrooms eg, shitake)
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2 cups plum tomatoes, chopped
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2 cups reduced-sodium chicken broth
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16 ounces bow tie pasta (farfelle)
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1/4 cup fresh cilantro (if desired can be substituted with fresh parsley, 1 tsp dried cilantro)
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1 cup green onion, chopped
Instructions
- Cook bowtie pasta (preferably whole wheat) according to package directions.
- Cook garlic, stirring very often in hot oil in large skillet over medium high heat until lightly browned (don’t over cook or it will become bitter.
- Add mushrooms tomatoes green onions and red pepper flakes. Cook and stir 3-4 minutes.
- Add broth, simmer to reduce slightly.
- Add chicken, pasta and spice (if desired) Try cilantro dried if you have not tried it. Or use parsley if cilantro is not to your taste.
- Heat though, and garnish with cilantro or parsley if desired.
- (I like the fresh variety about a ¼ cup, my husband is not so fond of it, so I use either dried cilantro 1 tsp or fresh parsley.
- • Don’t worry about the amount of garlic. It truly does become, as the title says sweet.