Pasta with Chicken and Mushrooms

Everyday Food, 2004
Makes 4 servings
    Salt and pepper                                                
    3/4 pound bow tie pasta                                        
    1 pound chicken tenders, quartered                             
    2 teaspoons butter                                             
    1 pound sm. white button mushrooms stems trimmed, halved       
    1/2 cup dry white wine                                         
    1/2 cup heavy cream                                            
    1/2 cup fresh chop parsley        
                            
PREP TIME: 20 MINUTES/TOTAL TIME: 25 MINUTES

Because bowties (farfalle) hold the sauce well, they ore on ideal shape for this dish.  Long, thick-stranded pasta such as pappardelle or fettucine can be used instead.

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/4, cup pasta water; drain pasta, and return to pot.

Meanwhile, season chicken generously with salt and pepper. In a large skillet, melt butter over medium-high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.

Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover; cook, stirring, until liquid has evaporated, 3 to 5 minutes more. Add wine; cook, stirring, until evaporated, 2 to 3 minutes.

Reduce heat to low. Add cream and chicken; stir to coat. Transfer to pot with pasta; add parsley and pasta water (if desired). Toss to combine. Season again with salt and pepper; serve immediately.