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Divalicious Dishes Kalamazoo, MI
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J-B-T-P

1 box of Bowtie Pasta

2-3 tablespoons Olive Oil (or butter if you prefer)

3 Chicken breasts, cut into small pieces

1 package Portabella Mushrooms, sliced

1 small Onion, diced

2 Cloves of Garlic, minced

2 cans Cream of Mushroom Soup

1 Cup of Red Wine

½-1 cup of Beef Stock

1 teaspoon Ground Red Pepper

Lawry’s Seasoning salt

Fresh ground pepper

Salt, to taste

Parmesan Cheese, garnish

In a large sauté pan, heat olive oil and add minced garlic, onion, mushrooms, and salt/pepper until onions are translucent. Add beef stock and red wine and simmer for 2-3 minutes. Stir in ground red pepper and cream of mushroom soup and let simmer on low to medium heat for about 6-8 minutes. Cook Pasta according to directions on box.

While the sauce is simmering, and pasta is boiling, add cut up chicken breast to a second pan and sauté with olive oil and lawry’s seasoning salt, stirring until chicken is cooked all of the way through. Add chicken to your sauce. Drain pasta and toss into your sauce, garnish with parmesan cheese and enjoy!

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