Recipe by Misti Jackson
"Farfalle pasta tossed with a creamy garlic sauce and chicken."
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1 (16 ounce) package
farfalle (bow tie) pasta
skinless, boneless chicken breast halves
1 (4 ounce) can
mushroom pieces and stems, drained
2 1/2 cups
1 1/2 teaspoons
salt and ground black pepper to taste
I seasoned my chicken with salt free poultry rub. Omitted mushrooms and re-used some pans but otherwise followed everything to the letter. Very decent dish...could do with a dash of sherry and a deglazing of wine in the pan after frying the chicken.
This was okay the first time I tried it. I had followed the recipe. But it was kind of watery and I couldn't really taste the garlic. The second time I pounded the chicken and seasoned it with salt, pepper, poultry seasoning and thyme. I increased the rue by 2 tbs and only uses 2 cups of milk. I all so used more garlic. And I added 2 tablespoons of Basil for color and flavor. And it was much better! I'd give it 4 stars with a little tweaking!
I followed this recipe to a "T" for the sauce portion. I personally found it kind of bland, I would experiment with other spices. However, my husband LOVED it as it was. I would make this again.
This was the best ever! I used spaghetti noodles instead. I also sprinkled bread crumbs on top and baked at 350 for 15 minutes. Yummy!
Sauce could use an additional herb or something but overall, not too shabby.
Good simple recipe. I made turkey meatballs and used Pennine instead of farfalle . Added fresh basil.
I like to use chicken tenderloins (2 pkgs). I also add peas and scallions for color. My kids love it!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Garlic Chicken Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 176
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