Skillet Chicken Farfalle

Skillet Chicken Farfalle

Ingredients

1 box of farfalle/bow tie pasta

2 tablespoons olive oil

2 boneless, skinless chicken breasts

¼ tsp cayenne pepper

¼ tsp garlic powder

Salt to taste

1 medium onion, diced

2 cloves garlic, minced

1 cup low-sodium chicken broth

1 jar marinara sauce (14 to 16 ounces)

1 teaspoon red pepper flakes

½ tsp oregano

1 cup grated mozzarella cheese, plus more if needed

½ cup cooking cream

½ cup dried brown mushrooms, re-hydrated in some warm water (optional)

Directions

Cook the pasta according to the package instructions; drain and set aside.

Heat the oil in a large skillet over medium-high heat. Season the chicken with cayenne, garlic powder and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and cut into thin slices. Set aside.

Add more oil to the same skillet and sauté the onions and garlic for 3 minutes. Add mushrooms and sauté for 2-3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes and oregano, bring to a simmer for 10 minutes.

Turn off the heat and add the drained pasta and cream. Mix well. Add mozzarella and the cooked chicken. Toss to combine, until the sauce is just how you like it. Then add rest of the mozzarella on top.