Creamy Bow-Ties with Broccolini and Chicken

  • 12 oz bow-tie (farfalle) pasta
  • 1 bunch broccolini (12 oz), cut into thirds (or broccoli, cut into florets)
  • 2 Tbsp butter
  • 1 medium onion, diced
  • 1 cup half-and-half
  • ¼ tsp each salt and pepper
  • 8 oz cooked chicken, cut into strips
  • Grated Parmesan
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, adding broccolini to water the last 3 minutes of cooking. Reserve about 1 cup of cooking water before draining. Meanwhile, heat butter in medium skillet over medium-high heat until melted. Add onion; sauté 4 minutes or until soft. Add half-and-half, salt and pepper; simmer, uncovered, 3 minutes or until slightly thickened. Add chicken, cover and cook until heated through, about 1 to 2 minutes. Toss pasta and broccolini with sauce. Add a little pasta water to thin, if desired. Serve with grated Parmesan.
4 servings

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