Rosehill Chicken Bowtie Pasta in Creamy Mushroom Sauce

Use the slow roasted tomato recipe on epicurious, they add great flavor (a cross between stewed and sun dried tomatoes) and I’ve noticed that people pick them out and smear them on their bread.

  • 2 Boneless Skinless Chicken Breasts

  • ½ c milk

  • ¼ c flour

  • ½ package mushrooms

  • 1 Green Pepper

  • ½ Onion

  • 8 Slow Roasted Tomatoes (see recipes)

  • ½ box bowtie pasta

  • ½ c half and half

  • 1 TBSP Olive Oil

  • 1 TBSP Butter

  • Salt

  • Pepper

  • Garlic

  • Parsley

  • Herbs (chives, oregano, basil)

  • Slice chicken breasts into strips. Soak in milk, coat with flour. Start water for pasta. Sear in olive oil. Don’t cook completely just get the breading crisp. Put on cookie sheet at 350 until cooked through. Add pasta to water.

  • Saute onion and garlic until onion is translucent. Add mushroom and pepper saute until green pepper is cooked through. Cool about 10 - 20 degrees. Add half and half, salt, pepper, herbs. (if its winter or your are short of herbs use hidden valley garlic and herb about 2 TBSPs or Mrs. Dash garlic and herb. Drain pasta. Plate with pasta, then cream sauce with mushrooms and green peppers. Top with chicken. Slice tomatoes add to top of dish. Serve

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