Farfalle w/ Chicken, Mushrooms and Sun-Dried Tomatoes

JULIE ROYLE

12 to 16 ounces Farfalle pasta

3 chicken breasts, cut into 1/4-inch cubes

10 ounces mushrooms, quartered (or chopped into 1/2-inch pieces)

1 1/2 cup frozen peas

8 to 10 whole sun-dried tomatoes in oil, sliced thin

1 pint heavy whipping cream

6 to 8 garlic cloves, minced (about 2 tablespoons)

1 clove garlic, crushed (or 1/8 teaspoon garlic powder)

1/2 cup grated Parmesan cheese

1 sprig fresh Thyme (optional)

pinch of nutmeg (optional)

kosher salt & pepper

olive oil

Cook pasta according to directions. While pasta water is heating start sauce. In a small saucepan bring cream, crushed garlic clove (or garlic powder,) thyme and nutmeg to a low simmer. Add Parmesan and continue to simmer on low until sauce coats back of a wooden spoon (about 15 to 20 minutes.) In the meantime, heat an extra-large saucepan with 2 tablespoons olive oil. Sauté chicken and minced garlic until chicken is just cooked through (about 2 to 4 minutes—do not overcook or chicken will be tough. I usually just undercook it.) Season chicken with salt and pepper. Remove chicken from pan and place in medium bowl. Set aside. Reheat pan and sauté mushrooms and sun-dried tomatoes for about 2 minutes (add more olive oil if necessary.) Season with salt and pepper. Add frozen peas and chicken, including juices. Heat until peas are warmed. Add sauce (after removing thyme and garlic) and drained pasta to pan. Toss to coat. Season with salt and pepper to taste. Use pasta water to thin sauce if necessary. Serves about 4 main dish entrées. Serve with warmed sourdough or Foccacia bread and a shallow bowl of olive oil, balsamic vinegar and fresh ground pepper.