GARLIC BUTTER CHICKEN PASTA RECIPES

Steps:

• Cook pasta according to package directions; drain. Set aside.
• Melt butter in 12-inch skillet over medium-low heat until sizzling. Add garlic, basil and parsley; cook 30 seconds or until fragrant. Add chicken; sauté 13-18 minutes or until chicken reaches at least 165°F, is golden brown on both sides and juices run clear when pierced with fork. Remove from skillet; keep warm.
• Add onion to same skillet; cook 1-2 minutes or until softened. Stir in pasta and tomatoes until coated.
• Slice chicken; serve over pasta. Sprinkle with cheese.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and pour farfalle back into pot.
• Heat vegetable oil in a skillet over medium heat; cook chicken in the hot oil until no longer pink in the center and juices run clear, 10 to 15 minutes. Transfer chicken to a cutting board and slice into thin strips.
• Melt 2 tablespoons butter into the same skillet; cook and stir onions in the melted butter until transparent, 5 to 10 minutes. Stir mushrooms and chicken strips into onions; cook until heated through, about 5 minutes. Remove skillet from heat.
• Heat 1/4 cup butter in a large skillet; stir flour into melted butter until dissolved, about 1 minute. Slowly whisk milk into flour mixture until smooth; add garlic, salt, and pepper. Bring to a boil for 1 minute; reduce heat.
• Stir chicken mixture and garlic sauce into farfalle; cook and stir over medium-low heat until heated through, 2 to 3 minutes.