• 8 ounces bowtie pasta
• 2 tablespoons Dierbergs butter
• 1 pound boneless, skinless chicken breast halves, cut into bite-size pieces
• 1 pound wild mushrooms (baby bella, shiitake, oyster), stemmed and sliced
• ¼ cup diced shallot
• 3 cloves garlic, minced
• 1 cup heavy whipping cream
• ¼ cup dry sherry
• 2 teaspoons Cajun/Creole seasoning
• Freshly ground black pepper
• Chopped fresh parsley
• Grated parmesan cheese

Cook pasta in large pot of boiling water for 6 minutes (pasta will be very al dente); drain well and set aside.

 

In large skillet, melt butter over medium-high heat. Add chicken; cook stirring often until no longer pink, about 5 minutes. Add mushrooms, shallot, and garlic; cook stirring often until mushrooms soften, about 3 minutes. Add cream, sherry, and Cajun seasoning; cook stirring frequently until mixture comes to a boil, about 2 minutes.

 

Stir in pasta; cook until pasta is tender, about 7 to 8 minutes. Season with pepper; garnish with parsley and parmesan.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 405
Cholesterol: 96 mg
Fat: 21 g
Sodium: 258 mg
Carbohydrates: 35 g
Protein: 18 g
Fiber:
Saturated Fat: N/A