Chicken Farfalle W/ Garlic Cream Sauce

• 1/2 cup toasted pine nuts
• 1 3/4 pounds chicken breast cut into bite-sized pieces
• 8 ounces baby bella mushrooms sliced
• 2 1/2 tablespoons fresh basil leaves chopped
• 2 tablespoons sundried tomatoes in olive oil, chopped
• 1 pound farfalle pasta cooked to al dente, use Italian pasta if you can get your hands on it
• 1 cup grated Parmesan cheese freshly
• 3 tablespoons olive oil
• 4 ounces neufchatel cheese softened
• 1 cup cream whole
• 4 cloves garlic fresh, minced
• 1/4 teaspoon crushed red pepper flakes
• salt

1. In a small, dry saute pan, toast the pine nuts on med-high heat until they start to turn brown. Remove them from the heat and set them aside.
2. Meanwhile, cook the pasta until just al dente. Drain and set aside.
3. Add two tablespoons of olive oil to a large, deep skillet on medium-high heat. Once the oil is heated, add the chicken breasts, season with the crushed red pepper flakes, salt & pepper. Once the chicken is cooked completely (no pink in the middle), remove from the heat. Add the last tablespoon of olive oil and cook the minced garlic until the garlic just starts to turn brown, then add the mushrooms and cook until the mushrooms are softened and start to shrink up. Remove the mushrooms and garlic from the skillet and add the Neufchatel cheese and milk and stir and continue cooking until the cheese is melted and the sauce starts to bubble. Add the sundries tomatoes, then add the chicken, mushrooms, pasta, basil and parmesan cheese and stir everything together until all of the ingredients are coated in the sauce and everything is heated thoroughly.
4. Find more information and photos at www.ketchumkitchen.com

nuts, chicken, baby bella mushrooms, fresh basil, tomatoes, pasta, parmesan cheese, olive oil, cream whole, garlic, red pepper, salt

Taken from www.yummly.com/recipe/Chicken-Farfalle-w_-Garlic-Cream-Sauce-1516141 (may not work)