Chicken Farfalle

• 2/3 pound farfalle pasta
• 2 chicken breasts
• 2 sausages linguica Portugues, or similar
• 1 cup fresh mushrooms
• 1 onion medium
• 1 leek
• 3 coriander
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 2 tablespoons mustard
• 7/8 cup mozzarella cheese
• salt to taste
• garlic powder to taste

1. Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain immediately. Remove the skin from the sausages and slice.
2. Thinly slice the onion and leek. Heat a drizzle of olive oil in a saucepan, add the sausage, onion and leek. Let simmer. When starting to brown, sprinkle with sugar and caramelize.
3. Add the mushrooms and soy sauce. Mix and let cook a little longer. Cut the chicken into small pieces, add to the pan and mix well. Adjust the seasoning with salt and garlic powder. Cook over high heat to limit liquids accumulating, so the chicken browns instead of steams.
4. Once nicely browned, add the chopped coriander and mix.
5. Remove from heat.
6. Place the pasta back in the pot and heat over very low heat. Add the mozzarella cheese and mustard.
7. Mix well.
8. When the cheese starts to melt, add the meat and mix together.
9. Serve hot.

pasta, chicken breasts, fresh mushrooms, onion, leek, coriander, soy sauce, sugar, mustard, mozzarella cheese, salt, garlic

Taken from www.yummly.com/recipe/Chicken-Farfalle-2055505 (may not work)