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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

James' Chicken Pasta Recipe

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This recipe for James' Chicken Pasta, by , is from Gholson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Stephanie Segler

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp olive oil
2 lg chicken breasts, sliced into bite size pieces
1/2 each of red, green and yellow bell peppers, sliced julienne style
4-8 oz sliced mushrooms
1/2 medium red onion, sliced thinly
2-3 cloves of garlic (more if you really love garlic like we do)
1 c chicken broth
1 c heavy whipping cream
1 -2 tbsp crushed red peppers (more if you like a little extra heat)
1 bag of bow tie pasta, cooked and partially drained
Garlic powder
Onion Powder
Salt and Pepper for taste

Directions:
Directions:
Using a large skillet, add oil and cook the chicken fully. Set meat aside in a plate or bowl. In the same skillet, add the bell peppers, mushrooms, onion and garlic. Cook only until they are just starting to caramelize, but aren't fully cooked yet. Add the chicken back in the skillet with the vegetables, season to taste, adding the crushed red peppers at this point as well. (If you don't want it too spicy, then skip this step, or add at the end) Add the whipping cream and slowly add the chicken broth, not thinning the cream base out too much. Next, add the bow tie pasta to the skillet, and let simmer for a few minutes, or until cream mixture has time to thicken.
This is perfect served with garlic bread and a bright salad.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15-20 minutes, prepping
Personal Notes:
Personal Notes:
I was trying to make my dad's Southwestern Chicken Pasta dish but forgot half the ingredients he had told me about and added new ones that weren't in his original recipe. The first time I made this was for James and it's been one of his favorite dishes that I have made him.

 

 

 

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