Creamy Farfalle with Chicken, Onions, and Zucchini

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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!