Preheat oven to 350°F (175°C). Discard skin from chicken. Tear or cut meat into bite-sized pieces. Boil bow tie pasta according to package directions, drain and rinse then spread out in an oiled 9X13-inch (22X33 cm/ 4 L) casserole dish. Stir in chicken.
Coat a large frying pan with 1 Tbsp (15 mL) olive oil or add a knob of butter and set over medium-high heat. When hot, add mushrooms. Sprinkle with pinches of salt and pepper. Stir often, until mushrooms are browned around edges and are soft, 6 to 8 minutes. Add peppers and 2 Tbsp (30 mL) water. Cook until softened, 5 to 7 minutes.
Remove from heat and stir in sour cream.
Pour mixture over chicken in casserole dish and sprinkle with cheese. Place in the preheated oven for approximately 30 minutes.
- Serves: 6
- Prep Time:
- Cook Time:
- 1 whole chicken, deli roasted
- 1 pkg bow tie pasta
- 1 tbsp (15 mL) olive oil
- 2 tsp (10 mL) butter
- 3 cups (750 mL) white button mushrooms, sliced
- salt, to taste
- pepper, to taste
- 1 red pepper, chopped
- 1 green pepper, chopped
- 2 tbsp (30 mL) water
- 1 cup (250 mL) sour cream
- 1/2 cup (125 mL) Parmesan cheese, grated
If cheese has not browned or melted, place dish on a baking sheet and broil until cheese melts and sauce is bubbly.
Add more bite and mix 1 Tbsp (15 mL) Dijon into the sour cream before stirring into cooked vegetable mixture.