Pasta Milano
The velvety sauce, infused with garlic and onions, beautifully coats every bowtie pasta, delivering a burst of rich flavors in every bite. With easy-to-follow steps and readily available ingredients, it’s perfect for busy evenings or a cozy family meal.
Ingredients
- 1 pound chicken diced into bite-sized pieces
- 2 teaspoons olive oil
- 12 ounces mushrooms sliced
- 1 cup finely chopped onion
- 2 cloves garlic minced
- ½ cup sun-dried tomatoes chopped
- 1½ cups half-and-half
- 1 tablespoon butter
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh basil finely chopped
- 1 pound Farfalle bowtie pasta
Instructions
- Heat olive oil in a large saucepan over medium heat. Add the diced chicken and sauté for approximately 15 minutes, ensuring it is fully cooked and no longer pink. Transfer the chicken to a separate dish and keep warm.
- In the same pan, combine the chopped onion, sliced mushrooms, minced garlic, and sun-dried tomatoes. Cook over medium heat for 15 to 20 minutes, stirring occasionally, until the onions are softened and the mushrooms develop a rich, golden hue.
- Return the cooked chicken to the pan and season with salt and pepper to taste. In a mixing bowl, whisk together the half-and-half, butter, chopped basil, and grated Parmesan cheese. Pour this mixture into the pan and simmer gently, partially covering the pan to allow the flavors to meld.
- Prepare the Farfalle pasta according to the package instructions. Drain the pasta thoroughly and incorporate it into the sauce, stirring to ensure the pasta is evenly coated. Serve the dish immediately while warm.
Notes
For a homemade alternative to sun-dried tomatoes, deseed a fresh tomato, dice it, and bake at 200°F until dried.
To thicken the sauce, combine 1 tablespoon of cornstarch or flour with 1 tablespoon of cold water, mix until smooth, and gradually add to the bubbling sauce while stirring.
A splash of dry white wine can be added while cooking the onions and mushrooms for enhanced depth of flavor.
To thicken the sauce, combine 1 tablespoon of cornstarch or flour with 1 tablespoon of cold water, mix until smooth, and gradually add to the bubbling sauce while stirring.
A splash of dry white wine can be added while cooking the onions and mushrooms for enhanced depth of flavor.