Skillet Butter Chicken Pasta

Ingredients

1

package (20 oz) boneless skinless chicken thighs, cut into bite-size pieces

1/2

teaspoon salt

1/4

teaspoon pepper

4

tablespoons butter

1

cup chopped yellow onions

2

tablespoons  organic tomato paste (from a can)

3

cloves garlic, finely chopped

1

tablespoon finely chopped peeled gingerroot

1

tablespoon garam masala

8

oz uncooked farfalle pasta (3 cups)

1

carton (32 oz)  chicken broth

1/2

cup heavy whipping cream

Steps

• 1

  Season chicken with salt and pepper. In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Cook chicken in butter 5 to 6 minutes, stirring frequently, until browned. Remove chicken from skillet.
• 2

  Reduce heat to medium. In same skillet, heat remaining 3 tablespoons butter. Cook onions in butter 5 to 6 minutes, stirring occasionally, until softened. Add tomato paste; cook and stir 2 minutes. Add garlic, gingerroot and garam masala; cook and stir 1 minute.
• 3

  Add pasta and broth; heat to boiling. Reduce heat; simmer 15 to 17 minutes, stirring occasionally, until pasta is just tender and most of liquid is absorbed. Add chicken and whipping cream; cook 3 to 5 minutes, stirring occasionally, until juice of chicken is clear when thickest part is cut and sauce has slightly thickened.