I found this recipe on Pinterest but changed it up quite a bit based on flavorings that I like. It was a big hit! I did wind up making a few side dishes that made this meal even better. Rosemary and garlic green beans and Zucchini Tots...Yumm!!! Look for those recipes on side dishes tab.


Ingredients for pasta:

8 oz dry farfalle pasta (bow-ties)

1 lb boneless, skinless chicken breast, cut into bite-sized cubes

1/4 onion chopped

4 garlic cloves minced 

1 tbsp oil

20 oz sliced cremini mushrooms (or whatever mushrooms you have on hand)

1 cup of half and half (healthier version)

1/2 tsp salt

1/4 tsp black pepper(if you can handle

1/4 cup Parmesan cheese 

1/4 Cup of white wine (I used Riesling) 

fresh minced parsley for serving

Directions:

The chicken should already be ready for you to add in when you need it. (Look at directions below for how to prepare the chicken) 
Heat up the oil in a large skillet over high heat. Add the garlic and onions and cook until the onions are translucent. Then add in the sliced fresh mushrooms and white wine along with the salt and pepper. Sauté them altogether to help enhance the natural flavoring. Now add the half and half and reduce heat to medium/low. while slowly adding in the parmesan cheese and stirring it all together.  Add the chicken back to the sauce and bring to simmer for a couple minutes.

Cook the pasta in boiling salted water. Drain and add pasta to the sauce. Add the parsley on top for added decoration :)



Ingredients for chicken:

1 lb of chicken breast

1 tsp of minced garlic

1/4 tsp of salt 

1 tbsp of italian seasoning

Directions:

Sautee chicken with garlic, salt, and italian seasoning and cover pan. turn over on both sides for 5 minutes or until cooked all the way. Then cut the chicken into cubes.

This is such a good sauce that you will want to make more than one batch to freeze and use on days when you don't want to spend a lot of time cooking. 


Ingredients:
2 Boneless Chicken Breasts
Penne Pasta
1/2 Roasted Red Pepper Sauce (recipe under sauces category)
1 egg 
1 cup unseasoned bread crumbs
1 tsp garlic powder
1/2 tsp dried basil 
1/2 tsp parsley
1 Tablespoon Olive Oil 

Directions:
Make sure to make the Roasted Red Pepper Sauce ahead of time. Cook the Penne Pasta as directed on the box. In a small bowl, add whisked egg. In a second bowl combine bread crumbs, garlic, basil, and  and parsley. Dip the chicken in the egg bowl, then the bread crumb bowl and grill on the stove top in oil. Cook about 6 minutes on each side, medium/high heat. Heat Red Pepper Sauce. Pour Sauce over the cooked pasta, then add the chicken on top.

I found this recipe on Niki's blog and she cautioned that she is able to handle French's Fried Onions, but didn't think that it's a safe food.  I ate it with my family and didn't get any more than normal bladder discomfort so I guess I am also able to eat it. I just want to make sure you try the dish with caution.


Ingredients:
2 Cups French's Original French Fried Onions
2 Tbsp Flour
4 Boneless skinless chicken breasts
1 egg, beaten

Directions:
Crush French Fried Onions with flour in plastic bag.  Dip chicken in egg.  Coat in onion crumbs. Press firmly to adhere.   Bake at 400 for about 20 Minutes.


I ate this with a side of garlic and butter green beans and baked potato :)

A very filling and garlicky pasta!  I also took this from another bloggers website but made a few changes because my family said it was way too salty with both salt and chicken stock. You can make this with Shrimp or Chicken, but we liked the chicken better. 


Ingredients:
2 chicken breasts
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
1/8 tsp pepper
2 1/2 cups chicken stock
1/2 cup of water
1/2 lb spaghetti or angel hair pasta ( I liked angel hair better)
1 cup grated parmesan cheese (You can do mozzarella if you can't handle parmesan)
3/4 cup heavy cream
2 tbsp chopped fresh parsley 

Directions: 
In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add pepper and chicken stock and water. Raise the heat to high and let it come to a boil. 

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan(or mozzarella)  until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

If doing the Shrimp version, Saute shrimp in 1 Tbsp butter, 1 Tbsp Olive Oil, & 3 cloves garlic for 4-5 minutes.   Serve on top of pasta. 

If doing chicken, cut up into small chunks and cook in pan with olive oil, garlic, and italian seasoning