Here’s something more fun than just the simple noodle and sauce pattern: a dish with a little kick and lot of character.
HONEY MUSTARD CHICKEN FARFALLE
- 1/2 pound boneless skinless chicken breast
- 1 pkg farfalle (bow-tie pasta)
- 6 strips bacon, diced
- 1/2 cup onion, minced
- 8 oz sliced mushrooms
- 2 cloves garlic, minced
- 1 can condensed cream of chicken soup
- 2/3 cup milk
- 2 tbsp Dijon mustard
- 2 tbsp honey
- small package of frozen peas, thawed
- salt and pepper
- dried parsley
- grated Parmesan cheese
Season chicken with salt and pepper. Cook in a small pan until done. Dice up and set aside.
Start a large pot of water boiling.
In a large skillet, cook the bacon until crispy. Once done, spoon out of skillet and set aside on a paper towel to drain. Add the mushroom and onions to the pan (with bacon drippings) and cook until tender. Once the water is boiling, add pasta and cook until done. Once mushrooms are tender, add garlic and saute for 1 minute, stirring frequently. Add chicken, bacon, mustard, honey, peas, soup, and milk. Mix together completely.
Keep on medium heat until pasta is done. When pasta is cooked, drain and add to skillet mixture. Fold in pasta thoroughly. Add salt and pepper to taste. Once warmed through, serve and top with parsley and Parmesan cheese.
Makes 6 servings. Enjoy!