Ingredients

• 1 (16 ounce) package farfalle (bow tie) pasta
• 1 tablespoon butter
• 4 boneless, skinless chicken breast halves
• 1/2 cup onion, diced
• 12 shiitake mushrooms
• 1 cup heavy cream
• salt to taste
• 1 tablespoon coarsely ground black pepper

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Instructions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Melt butter in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Transfer chicken to a cutting board, and thinly slice; set aside. Saute onion until tender and translucent. Add mushrooms, and gradually stir in cream. Cook, stirring constantly, for 7 to 10 minutes, or until sauce is thickened. Stir in chicken, and season with salt and pepper. Cook 5 minutes, or until heated through. Toss with cooked pasta until evenly coated.