One of the best dishes at the time was called Farfalle con Pollo al Sugo Bianco. I think it translates into Bowtie Pasta with Chicken and White Sauce. This is not the recipe for that dish. I think that dish may have 70 grams of fat in it. I may be wrong! But this is a close replica of the nostalgic dish that reminds me of so many great memories and great friends from back in the day.
- 1 cup of dry farfalle, (bowtie pasta) prepared per package directions, al dente
- 1 pound of organic boneless, skinless chicken thighs, diced in chunks
- 1 tbsp extra virgin olive oil
- 1/2 red onion, diced
- 3 green onions, diced
- 1/2 cup of diced prosciutto
- 1/4 cup dry white wine
- 4 oz. mascarpone cheese
- 1 bunch baby broccoli or broccolini
- 1 small can of sliced mushrooms, drained
- crushed red pepper flakes, optional
- Heat 1 tbsp of extra virgin olive oil in a large saute pan over medium high heat. When hot, add the red and green onions with the prosciutto. Stir.
- Add the chicken and stir the mixture 4 - 5 minutes. Add the white wine, stir for 2 minutes, then cover the pan with a lid for 3 minutes.
- Cut the stems of the broccolini into small bite - sized pieces. Leave the heads whole.
- Add broccolini to the pan, then add the mushrooms and mascarpone cheese. Stir the mixture to coat everything with the cheese.
- Serve garnished with red pepper flakes and grated asiago cheese.