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One-Dish Chicken Pasta

Photo: Howard Lee Puckett; Styling: Buffy Hargett
Hands-on time 30 mins
Total time 30 mins
Yield Makes 6 servings

Ingredients

  • 1 (12-oz.) package farfalle (bow-tie) pasta
  • 5 tablespoons butter, divided
  • 1 medium onion, chopped
  • 1 medium-size red bell pepper, chopped
  • 1 (8-oz.) package fresh mushrooms, quartered
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk
  • 3 cups chopped cooked chicken
  • 1 cup (4 oz.) shredded Parmesan cheese
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • Toppings: toasted sliced almonds, chopped fresh flat-leaf parsley, shredded Parmesan cheese

How to Make It

  1. Prepare pasta according to package directions. Meanwhile, melt 2 Tbsp. butter in a Dutch oven over medium heat. Add onion and bell pepper; sauté 5 minutes or until tender. Add mushrooms; sauté 4 minutes. Remove from Dutch oven.

  2. Melt remaining 3 Tbsp. butter in Dutch oven over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, 5 to 7 minutes or until thickened and bubbly.

  3. Stir chicken, sautéed vegetables, and hot cooked pasta into sauce. Add cheese, pepper, and salt. Serve with desired toppings.