1.5 lbs of chicken cut into thin strips
1 box of farfalle pasta
1 8 oz. package of sliced mushrooms
1 bunch of asparagus cut into 1 1/2" pieces
1 can of diced tomatoes with green chiles drained
1 tsp minced garlic
4 tbsp. butter
3 green onions thinly sliced
1 carton of heavy cream
1 tsp. dried basil
1/4 tsp thyme
1/4 tsp oregano
1/4 c parmesan cheese
Prepare the farfalle according to the directions on the box, drain, rinse and set aside. Melt 2 tbsps. of butter in a large pan. Saute the chicken until no longer pink. Turn down the heat and add asparagus to the pan. Salt and pepper to taste. Stir occasionally.
In a large saucepan, melt the other 2 Tbsps. of butter. Add 1 tsp of minced garlic and stir until lighted browned. Add the sliced green onion and lightly saute. Add the mushrooms and cook for 4 minutes or until they have started to reduce in size and have begun to change color. Add the drained tomatoes, 1 tsp of dried basil, 1/4 tsp. of thyme and 1/4 tsp. of oregano and stir. Add the heavy cream and bring to a boil. Turn the heat down to low. Add salt and pepper- I usually use 1/2 tsp salt and 1/8 tsp pepper, but some people like more (my Mom) and some people like less (my sister). I suggest adding a little, taste it, add a little more until you have it exactly the way you want it. Leave sauce to simmer for 5 minutes and then take it off the heat and let it cool down.
Make sure the asparagus has softened, but is still a bit crunchy.
Add the chicken and asparagus mixture to the pasta in a large bowl. Stir until all three ingredients are mixed well.
After the sauce has cooled a bit and has become a little thicker, pour it over the pasta mixture. Sprinkle the cheese over the top and it's ready to serve.
This recipe is always a crowd pleaser, so expect requests for seconds : )
*** these cookies are another hot item at our family gatherings***