Chicken mushroom bow tie pasta is another one to add to the “quick and easy” weeknight dinner rotation.
Don’t you just love those?
I think every weeknight is busy for us, especially during the school year and ESPECIALLY in the springtime.
My husband is a high school varsity lacrosse coach, so we either try to squeeze in a quick family dinner before he has to leave for practice, or I try to make something that’s reheatable for later.
To add another layer to the weeknight frenzy, my kids have after-school activities that make evenings kind of chaotic and hard to plan things around.
This means juggling various practices and games in a variety of locations.
It’s all good, but, dinner is complicated these days.
We make it work as a family meal when we can … mostly on the weekends.
A pasta dish like chicken mushroom bow tie pasta, however, is easy for me to throw together after I get home, also works wonderfully as a late night meal (reheated by my husband or by my daughter), and is excellent to bring for lunch as next day leftovers.
Here are some kitchen tools I use:
- 2 cups dry bow tie (farfalle) pasta
- 1 cup cubed cooked chicken (leftovers from roast chicken work great!)
- 3 tablespoons extra virgin olive oil
- 3/4 cup sliced mushrooms
- 4 tablespoons butter
- 1/8 cup all-purpose flour
- 2 cups whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 green onions, diced
- 1/4 cup fresh parsley, chopped
- 1/2 cup pasta water
- 1/2 cup shredded mozzarella