Creamy Farfalle with Chicken, Onions, and Zucchini

Wednesday, June 30, 2010


Here is a super easy pasta dish that you can whip up in no time flat.  I started making this in college when I was living in France.  Not only is it super easy, but it is also super cheap (yes, cheap, like student budget cheap, that is why I started making it).  In France I used creme fraiche but here in the US creme fraiche can be expensive so I just use sour cream.  In the past, I also added mushrooms, but since David will not touch a mushroom with a ten foot pole, I leave them out.  Too bad too, cause mushrooms are yummy!  This pasta is even better the next day in my opinion!

Creamy Farfalle with Chicken, Onions, and Zucchini (and maybe mushrooms)

  • 1 package Farfalle pasta (bowties- I use the Wacky Mac because you all know how I feel about Wacky Mac!)
  • Chicken stock or broth (enough to cook pasta in- you can also use water and a couple of chicken bouillon cubes or a tbsp. of chicken base, although be careful to check the ingredients.  I like the Better than Bouillon brand)
  • 1 lb boneless, skinless chicken breast, diced
  • 1 medium onion, chopped
  • 1 large zucchini, diced
  • 4 cloves garlic, minced or 1 tbsp. garlic powder
  • 1 lb sliced mushrooms (optional- although if I had my way I would put mushrooms in EVERYTHING!)
  • 1 tbsp. herbes de provence
  • 1/2 cup dry white wine
  • 1/2 cup sour cream or creme fraiche
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • 1/4 cup fresh parmiggiano reggiano (or parmesan cheese), grated plus more for serving if desired
Cook pasta according to package directions, except instead of using water, use chicken stock or broth.  Drain and set aside.  In a large, deep sided skillet, heat the olive oil over medium heat.  Add the chicken, the garlic and the herbes de provence and saute until the chicken is starting to brown about 5 minutes.  Add the zucchini, onion, and mushrooms (if using).  Saute another 4-5 minutes or until veggies are just starting to sweat.  Add the white wine and deglaze the pan, allow to reduce, about 2 more minutes.  Add the sour cream and mix well with the chicken and the veggies.  Cover and allow to simmer about 5 more minutes, stirring occasionally.  Add the parmesan and mix in until melted.  Add salt and pepper as needed.  Serve over pasta and top with more parmesan, if desired.  

Well that is all for now!  Be sure to come back tomorrow to find out who the lucky winner is of the Make Your Own Baby Food giveaway!  Until next time, happy and HEALTHY cooking and EATING!


Chef Dennis said...

that does look good, and the sour cream is a nice touch! too bad about the mushrooms, I love them, but I put them in anything at school the girls wont eat them.....
thanks for sharing this tasty pasta dish!

blueskiesandgreenlights said...

Your blog had me by the title!!! I am a total foodie too. I love it!!! It totally makes me want to come over for dinner. I guess I will settle for borrowing some of your delish recipes and making them for my fam. Your fish sandwiches and broc salad looks divine!!! I think I will start there.

Btw, I teach HS History...AP American/ Ap be exact!!!

I am your newest follower from Welcome Wednesdays, and I will def be back to see what else you are cooking up!!!

Oh yeah, your team of sous chefs are just adorable!!!

Hope you'll stop by, say hi, and follow me back!!!


dustinnikki said...

Hi! I'm a follower! Happy Thursday! :)


Hi, following from Keepin Company Thursday. Come on over and follow me if you can.

You have a great blog. I love it. Will be checking back in.
BTW, your husband is a cutie. Hope you don't mind me saying so. lol

Zen Mama said...

Happy Friday! I'll look around your blog some more now. This recipe looks yummy!!

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