Today i made pasta with chicken mushroom cream sauce

Ingredients: 448 g farfalle (bow tie) pasta, 15 g butter, 4 boneless, skinless chicken breast halves, 80 g onion, diced, 12 shiitake mushrooms, 235 ml heavy cream, salt to taste
6 g coarsely ground black pepper

Instructions

1. Bring a large pot of lightly salted water to a boil.

2. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Melt butter in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear.

4. Transfer chicken to a cutting board, and thinly slice; set aside. Saute onion until tender and translucent.

5. Add mushrooms, and gradually stir in cream.

6. Cook, stirring constantly, for 7 to 10 minutes, or until sauce is thickened.

7. Stir in chicken, and season with salt and pepper.

8. Cook 5 minutes, or until heated through.

9. Toss with cooked pasta until evenly coated.