8 oz dry farfalle pasta (bow-ties)
1 lb boneless, skinless chicken breast, cut into bite-sized cubes
1 shallot, minced
1 tsp minced garlic
1 tbsp oil
20 oz sliced cremini mushrooms (or whatever mushrooms you have on hand)
1/2 cup beef or chicken broth
1/2 cup cream
1/2 tsp salt
1/4 tsp black pepper
1/4 cup Parmesan cheese (or to taste)
fresh minced parsley for serving
Heat up the oil in a large skillet over high heat. Add the chicken and cook for about six minutes, until cooked through. Remove chicken to a plate and drizzle in a teeny more oil in your pan. Reduce heat to medium/low and add the minced shallot, followed by the garlic, mushrooms and a pinch of salt. Cook until mushrooms are juicy---about five minutes. Then, slowly stream in the broth and cream. Add the chicken back to the sauce and bring to simmer for a couple minutes.
Cook the pasta in
boiling salted water. Drain and add pasta to the sauce. Add the salt,
pepper, parmesan cheese and parsley. Serve.