Italian Chicken

We're having a valentine's dinner party with an italian theme. this is one of the dishes we're serving. it's so yummy! Kristy Dorrough

¼ c butter 1 onion, chopped 3 cloves garlic, minced 1 medium size red pepper, sliced 4 c sliced mushrooms 3 roma tomatoes, peeled and diced ¼ c white wine (cooking wine is near the vinegar) 1½ c half & half flour mixed in blender with some half & half ½ c parmesan cheese 1 box bow tie pasta 2 lbs chicken tenderloins or boneless, skinless breasts Lawrey’s seasoned salt and garlic salt Directions: Place chicken in a frying pan, sprinkle with garlic salt until barely done. Remove from pan. Melt butter and cook onions until soft, add mushrooms and cook for a few minutes, add wine and tomatoes, season with Lawrey’s, cook uncovered for about 10-20 minutes. Add red peppers and cook for 2 minutes. Add half & half, thicken with flour and water mixture, and cheese. Put chicken back in pan, simmer for a couple minutes. Serve over bow tie pasta.