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Farfalle With Chicken, Shiitake, Spinach, And Sage

chef.julissa's picture
  Farfalle 1 Pound (Bow-Tie-Shaped Pasta)
  Olive oil 1 Tablespoon
  Skinless chicken breasts 1 Pound, boneless and trimmed of all visible fat and sliced into 1/4-inch-thick
  Spanish onion 1 , peeled, diced
  Garlic 4 Clove (20 gm), peeled and finely chopped
  Shiitake 12 Ounce, stems removed and discarded, caps sliced
  White wine 1⁄2 Cup (8 tbs)
  Sage 4 Tablespoon, snipped
  Pasta cooking water 1⁄3 Cup (5.33 tbs)
  Spinach 1 Pound, stemmed, chopped, washed, and dried
  Parmesan 4 Tablespoon, grated
  Salt To Taste
  Pepper To Taste

1) Take a pot and place water in it to boil.
2) Add the pasta to it and allow it to cook.
3) Place a Dutch oven on medium flame and add olive oil to it.
4) Add the chicken and sauté them for 5 minutes turning them frequently.
5) Add the garlic to it and sauté until the fragrance is released.
6) Add garlic and sauté it until it releases the fragrance.
7) Add the shiitake mushrooms together with salt and sauté over high flame, stirring continuously until they become soft and the liquid gets evaporated.
8) Add the wine and allow to simmer until it evaporates.
9) Add the pasta cooking water together with sage and spinach and stir the ingredients continuously until the spinach wilts.
10) Add the butter and stir it in before seasoning with salt and pepper.
11) Drain excess water from the pasta and add it to the sauce.
12) Toss them properly and heat for a minute more.

13) Take 4 plates and divide the pasta topping each serving with a tablespoon of Parmesan cheese.
14) Serve hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes

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