Lemon Chicken Farfalle
3-4 chicken breasts, sliced
1 pkg. button mushrooms, sliced in quarters
1 lb. farfalle (bowtie) pasta noodles
Brown chicken in lemon juice with lemon pepper and salt for seasoning.
Remove chicken from skillet. Begin boiling farfalle (or bowtie) noodles. Put one package, sliced button mushrooms in the pasta boiling water for 1 minute. Remove mushrooms and set aside.
Lemon Cream Sauce:
3 T. butter
2 t. flour
1 quart half and half or heavy whipping cream (I used Milk)
1 c. Parmesan cheese
1 chicken bouillon cube
1 tsp. ground black pepper
1 T. Lemon Pepper Seasoning
1-2 T. lemon juice (add at very end when cream sauce is thick)
1 10 oz. package spinach (I used fresh)
Melt butter then add flour. Stir together to create a roux. Then add the half and half. Stir together cooking only on low.
Once the cream is heated thoroughly, add the chicken bouillon. Then add Parmesan cheese. If sauce needs to be thicker add more Parmesan cheese. Do not cook on a high heat it will curdle the milk!
When sauce is thick enough to coat the back of a spoon, add torn spinach leaves.
Then add mushrooms and chicken to simmer until noodles are done.
Add lemon juice at very end.