One-Pot Chicken Pasta Toss with Portabella Mushrooms

• 12 ounces, weight Bow Tie Pasta
• 2 Tablespoons Butter
• 2 cloves Garlic, Pressed
• 1 cup Sliced Portabella Mushrooms
• 2 cups Cubed Chicken Breasts, Uncooked
• 13 cups Chopped Green Onions
• 1 teaspoon Salt
• 1/2 teaspoons Thyme
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Rubbed Sage
• 1/4 teaspoons White Pepper
• 1/4 teaspoons Black Pepper
• 1 cup Heavy Whipping Cream
• 1/2 cups Shredded Parmesan Cheese
• 2 Tablespoons Fresh Parsley

1. Cook pasta according to package directions.
2. Rinse with cool water, drain and set colander aside.
3. In the now-empty large pasta pot, melt butter over medium heat.
4. Then add garlic and mushrooms and saute for 3 minutes.
5. Add chicken, onions and all seasonings.
6. Cook uncovered for 5 minutes, or until chicken is no longer pink.
7. Stir in cream and just bring to a boil, we dont want it to scorch.
8. Then lower heat and simmer (uncovered) on low for 5 minutes.
9. Toss with cooked pasta and sprinkle with cheese and parsley before serving warm.
10. An easy one-pot meal!

pasta, butter, garlic, mushrooms, chicken breasts, green onions, salt, thyme, onion powder, white pepper, black pepper, cream, parmesan cheese, fresh parsley

Taken from tastykitchen.com/recipes/main-courses/one-pot-chicken-pasta-toss-with-portabella-mushrooms/ (may not work)