Ingredients for Chicken Farfalle
- 1 (16 ounce) package farfalle (bow tie) pasta
- 2 tablespoons butter
- 1 small onion, chopped
- 8 ounces sliced fresh mushrooms
- 1 1⁄2 cups skim milk
- 2 tablespoons cornstarch
- 2 teaspoons chicken bouillon granules
- salt to taste
- freshly ground black pepper to taste
- 2 cups cooked chicken, diced
- 1 (10 ounce) package frozen peas
- 1⁄2 cup grated Parmesan cheese
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How to Make Chicken Farfalle
- Cook farfalle pasta according to package directions. Drain and set aside.
- Preheat oven to 350°F (175°C). Lightly grease a 2-quart casserole dish.
- Melt butter in a large skillet over medium heat. Add chopped onion and sliced mushrooms. Cook until softened and lightly browned, about 5-7 minutes.
- Remove vegetable mixture from skillet and set aside.
- In the same skillet, whisk together milk, chicken bouillon, and cornstarch until smooth.
- Cook over medium heat, stirring constantly, until the sauce thickens, about 2-3 minutes.
- Season with salt and pepper to taste.
- Add the cooked pasta, sauteed vegetables, diced chicken, and frozen peas to the skillet. Stir to combine.
- Pour the mixture into the prepared casserole dish.
- Sprinkle generously with Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until heated through and bubbly.
- Let stand for a few minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
11g
Fat
8g
Carbs
10g
