Coarse salt and pepper
3/4 lb. bowtie pasta
1 lb. chicken tenders, white tendons removed, halved lengthwise and again crosswise
2 Tbsp. butter
1 lb. small white button mushrooms, stems trimmed, halved
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup chopped fresh parsley
1. In large pot of boiling, salted water, cook pasta until al dente, according to package directions. Reserve 1/4 cup of pasta water; drain pasta and return to pot.
2. Meanwhile, season chicken generously with salt and pepper. In a large non-stick skillet, melt butter over medium high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.
3. Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes more. Add wine; cook, stirring until evaporated, 2 to 3 minutes.
4. Reduce heat to low. Add cream and chicken, stir to coat. Transfer to pot with pasta; add parsely and pasta water (if desired.) Toss to combine. Season again with salt and pepper; serve immediately.