Bowties with Chicken and Mushrooms


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A delicious medley of shitake, oyster, and white mushrooms, tossed with boneless chicken thighs, a splash of cream, and brandy.

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  • 12 oz. bow tie pasta
  • Salt
  • 1 tsp. olive oil
  • 1 lb. skinless, boneless chicken thighs, cut into 1 inch pieces
  • 1/4 tsp. coarsely ground black pepper
  • 1 Tbs. margarine or butter
  • 8 oz. white mushrooms, thinly sliced
  • 4 oz. shitake mushrooms, stems removed and caps thinly sliced
  • 4 oz. oyster mushrooms, tough stem ends removed and caps thinly sliced crosswise
  • 1 garlic clove, crushed with garlic press
  • 1 C. frozen pea1/4 C. heavy or whipping cream
  • 2 Tbs. brandy

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In large saucepot, prepare pasta in boiling salted water as label directs. Meanwhile, in nonstick 12 inch skillet, heat oil over medium high heat until hot. Add chicken, pepper, and 1/2 tsp. salt, and cook 5 minutes or just until chicken loses its pink color inside, stirring frequently. Transfer chicken to plate: keep warm.

In same skillet, melt margarine or butter. Add mushrooms, onion, garlic, and 1/4 tsp. salt, and cook until vegetables are tender and golden, about 15 minutes, stirring often. Stir in frozen peas, cream and brandy: heat to boiling. Remove skillet from heat.

When pasta has cooked to desired doneness, remove 1/2 C. pasta cooking water. Drain pasta; return to saucepot. Add mushroom mixture chicken and reserved pasta cooking water; toss well.

Yield: 4 main dish servings

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