Chicken Mushroom Pasta

This latest discovery was a surprise and we enjoyed every bit. We love mushrooms and pasta, but we also have rediscovered extra sharp cheddar. What was so surprising about this recipe is how the cheese combined with the broth into a very nice and rich sauce. This is our latest creation.

2 chicken boneless skinless breasts
2 cups cooked bow tie pasta

Broccoli
Diced yellow, red, and orange peppers

green onion
ginger,chopped
3 cloves garlic, chopped

1/2 can chicken broth

2 cups cremini mushrooms (these have a rich flavor and cook up nicely. They are also the same price as the regular button mushrooms at Costco)

1 cup extra sharp cheddar (we used Tillamook, also from Costco. Do you see a theme?)

Dice the boneless skinless chicken breast into cubes. Combine the chicken with the garlic and ginger in a pan. Cook until the chicken is browned. At medium heat, add the mushrooms, chicken broth, broccoli, and peppers and simmer until the vegetables are tender. Set the heat to low, stir in the bow tie pasta. Let simmer for two minutes so the pasta can soak up some of the sauce. Then add the extra sharp cheddar. Stir until it is completely mixed in. The cheddar will combine with the broth into a perfect sauce.

Entire cook time cook and prep time: maximum 20 minutes

We normally keep cooked bow tie pasta available for our kids, so when we did this it took us even less time.

Enjoy!!