This is one of those pastas that by the time you finish what's on your plate, you're already thinking about the leftovers you're having for lunch tomorrow. It tastes decadent, while still feeling light. The earthy flavor of the mushrooms, combined with the sweetness of the peas, and the aroma of vermouth and thyme, make this dish nearly impossible to stop eating. It's pretty simple to make, and the leftovers taste even better than the first night. I also recently put the recipe into MyFitnessPal and found out if you can get 5 servings out of it, it's less than 500 calories per serving!
Ingredients:
3 TBS butter
1 LB mixed mushrooms, sliced (I use 1 pckg sliced white mushrooms, 1 pckg sliced baby Bellas)
1 Large Shallot, thinly sliced
1/4 cup dry vermouth (can be found at either the liquor store or the grocery store)
3/4 cup chicken broth
1/2 cup heavy cream
1 tsp ground thyme + 2 tsp fresh thyme leaves
3/4 cup frozen peas, thawed & drained
1 LB chicken breasts, cooked & shredded (you can cook the chicken in 5-8 mins in the microwave, covered, turning once, OR in the oven at 350 for 30 mins with a splash of white wine)
1/2 box bow-tie pasta
1/2 cup fresh grated parmesan
Sprinkle of Kosher Salt
Directions:
Cook the chicken, shredding once cooked
Cook pasta according to package directions
In large skillet, heat butter over medium-high heat and add mushrooms & shallots
Sautee until mushrooms are just cooked through (about 10-12 mins)
Add vermouth and simmer until it no longer smells boozy (about 3 mins)
Add chicken broth, cream & ground thyme and simmer until sauce starts to thicken slightly (about 4 mins)
Add chicken, peas, & fresh thyme and stir to coat
Add pasta & parmesan and toss one last time
Serve on plates and top with a bit of extra parmesan, and a few grains of Kosher salt
NOTE: This dish is also FABULOUS with gnocchi. You can find pre-made gnocchi in the frozen section at the grocery store. Just boil it separately and add in at the end in place of the bowtie pasta.
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