1 tablespoon chopped fresh or 1 teaspoon dried oregano
8 cups hot cooked farfalle (about 1 pound uncooked bow tie pasta)
Oregano sprigs (optional)
How to Make It
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms and bell pepper; sauté 4 minutes. Add minced garlic, and sauté 30 seconds. Add Caramelized Onions, chicken broth, salt, black pepper, and red pepper; bring to a simmer. Remove from heat; stir in sour cream and oregano. Serve over pasta, and garnish with oregano sprigs, if desired.
My husband and I loved this recipe. We did add some other ingredients; i.e., three chicken thighs for protein cut into ¾” chunks which we sautéed until no longer pink, then sautéed green & yellow bell peppers along with the red peppers. And finally served it over rice instead of farfalle. The flavors were amazing and we will definitely be making it again.
This was decent, but I used a lot more garlic and black pepper than called for in the recipe, and I also added a splash of white wine and a couple handfuls of parmesan cheese. Caramelizing the onions is important since it seems to be the bulk of the flavor.
This recipe was okay. The flavor was fine, but I can't say much more than that about it. It reminded me of vegetable stroganoff, but the flavors were muddled and the seasonings almost nonexistent. I was looking for a recipe to use up the mushrooms and bell peppers I had sitting in the fridge and this fit the bill, but it certainly isn't something I would put in the meal rotation.