Farfalle Pasta (1 lb)
according to package directions, reserving 1 cup of the pasta water before draining it.
Unsalted Butter (3 Tbsp)
over medium heat. Add
Pecans (1 cup)
and toss until brown, about 5 minutes. Remove from the heat and return the pan back to the stove.
Melt remaining butter in a pan, add
Sliced Button Mushrooms (1 can)
and sauté until tender.
Cream Cheese (1/2 cup)
Rotisserie Chicken (1)
Heavy Cream (1 cup)
Grated Parmesan Cheese (3/4 cup)
Cooking Sherry (2 Tbsp)
Sea Salt (1 tsp)
Ground Black Pepper (1 tsp)
Dried Thyme (1 tsp)
, 1/4 cup of
Lemon Juice (2)
and the reserved 1 cup of the pasta water. Simmer until thickened, about 5-7 minutes, stirring to make sure it doesn’t scald.
Add pasta and pecans, and toss to coat. Top with shredded Parmesan cheese and serve.