2 chicken breast fillets, sliced crosswise, width about 3/4 inch
3 tbsp olive oil
1/4 cup white cooking wine
1/3 cup grated parmesan cheese
salt & pepper to taste
12 oz bow tie pasta (also known as farfalle)
Heat 1 tablespoon of olive oil in a large skillet on medium heat. Add shallot, sauté about 5 minutes until softened, then add garlic, sauté another minute. Stir in the mushrooms, cook about 3-4 minutes until they begin to soften.
Stir in the cooking wine along with the thyme and oregano. cook a couple of minutes so the mushrooms absorb the wine.
Push the mushroom mixture to the sides of the pan, put another tablespoon olive oil into the center of the pan and heat. Cook the chicken on 1 side until that side turns white, about 2-3 minutes, then flip to begin cooking the other side.
Start cooking the pasta according to package instructions around the time you add the chicken to the skillet.
When the outside of the chicken pieces are white and beginning to brown, stir up the pan to combine the chicken with mushrooms. Cook a couple minutes more until the chicken is nearly cooked through, then stir in the cream and simmer to finish cooking the chicken. The chicken will need about 10-12 minutes total cooking time–but cut a piece open to see that it is cooked through.
Drain the pasta when it has cooked to your liking. Toss with the chicken and mushroom mixture and the grated cheese. Add salt and pepper to taste. Serve and enjoy!