Recipe by Chef at Heart
I found this in a book about 10 years ago. I don't have the recipe but here is how I make it.
Top Review by **Mandy**
I made this as directed using about 3 tblsp minced garlic and found that it was sweet with a fiery aftertaste on the palette, I used a little cornflour in the sauce to thicken it slightly but I think that for me there was something missing, maybe some extra herbs or a dollop of sour cream mixed in would be nice. We still enjoyed it though so thanks for posting!
- 4 boneless chicken breasts, cooked and diced
- 8 ounces garlic, minced (don't skimp on this)
- 5 tablespoons olive oil
- 1⁄2 lb white button mushrooms (or your choice of specialty mushrooms eg, shitake)
- 2 cups plum tomatoes, chopped
- 1 cup green onion, chopped
- 2 cups reduced-sodium chicken broth
- 16 ounces bow tie pasta (farfelle)
- 1⁄4 cup fresh cilantro (if desired can be substituted with fresh parsley, 1 tsp dried cilantro)
Directions See How It's Made
- Cook bowtie pasta (preferably whole wheat) according to package directions.
- Cook garlic, stirring very often in hot oil in large skillet over medium high heat until lightly browned (don’t over cook or it will become bitter.
- Add mushrooms tomatoes green onions and red pepper flakes. Cook and stir 3-4 minutes.
- Add broth, simmer to reduce slightly.
- Add chicken, pasta and spice (if desired) Try cilantro dried if you have not tried it. Or use parsley if cilantro is not to your taste.
- Heat though, and garnish with cilantro or parsley if desired.
- (I like the fresh variety about a ¼ cup, my husband is not so fond of it, so I use either dried cilantro 1 tsp or fresh parsley.
- • Don’t worry about the amount of garlic. It truly does become, as the title says sweet.