• 12 oz Farfalle (Bow-tie pasta)
  • small onion
  • 1 lb boneless skinless chicken
  • 1/2 lb frozen green peas
  • 1 pint heavy cream (whipping cream)
  • black pepper
  • Extra virgin olive oil
  • 1/2 - 1 cup Parmesan cheese

Prep Work

  • Dice the onion
  • Cook farfalle according to the instructions on the packaging
  • Cut the chicken into bite size pieces


  1. Saute the onion and chicken in a large skillet stirring occasionally
  2. When the chicken is almost complete, add the frozen peas to the skillet
  3. When the chicken has finished cooking and the peas have thawed, add the cream to the skillet
  4. Add Parmesan cheese and black pepper to the sauce to taste
  5. Add the drained and rinsed farfalle to the skillet and mix well
  6. Allow the dish to stand over low heat for the sauce to thicken

GnomeCookbook/FarfalleAndPeasInCreamSauce (last edited 2008-02-03 14:44:28 by anonymous)