Macaroni Grill Chicken Pasta Milano
A creamy garlic and sundried tomato sauce, with chicken and mushrooms, over bowtie pasta.
1 pound chicken, cut into bit sized pieces
2 tsp olive oil
1 (12 oz) package mushrooms, sliced
1 cup onion, finely chopped
2 cloves garlic, minced
1/2 cup sun dried tomatoes, chopped
1 1/2 cup half-and-half
1 Tbls butter
1/2 cup Parmesan cheese
1 tsp black pepper
1 Tbls fresh basil, finely chopped
1 pound Farfalle (bowtie pasta)
Cook the pasta according to the package directions.
In a large skillet heat olive oil over medium high heat. Add chicken, cook for 5-6 minutes, until chicken is cooked through. Remove from pan, and keep warm.
Return pan to heat. Add mushrooms, onions, garlic, and sun dried tomatoes. Cook until onions are tender and the mushrooms are golden brown. Season with salt and pepper. Add chicken back to the pan.
In a 2 cup measuring cup combine half-and-half, butter, Parmesan cheese, black pepper, and basil. Pour over chicken and mushroom mixture. Bring to a simmer, stirring to combine. Cook for 3-4 minutes until everything is heated through.
Add cooked pasta to the pan, and toss to coat.
Serve immediately. Top with additional Parmesan cheese if desired.