Chicken and Bowties (Recipe Swap: Favorite Fall Food)

I love Autumn. It’s one of the best things about the Midwest. And one thing that I will miss once we move.

When the trees turn colors, it’s just beautiful, and every year is different. Dependent on the weather, the leaves vary in their vibrancy. A couple years ago the foliage was full of vivid reds. Last year seemed to be marked by varying shades of greens and yellows and oranges.

The weather is turning just a bit now. We’ve had a ton of rain lately. And I’ve had to dig through closets to find a sweatshirt or two. It’s a nice change of pace. Though a little odd, since two weeks from now we’ll be living in a completely different climate.

One of the great things about Fall is to cook warmer food. Sandwiches and salads have lost some of their appeal. (And believe me, those are my favorites!) As things cool off outside, I love to make soups and pastas and pies. One of my favorite fall recipes is

Chicken and Bowties.

1 jar julienned sun-dried tomatoes, drained, oil reserved
3 T. butter
3 T. olive oil (or reserved oil from tomatoes)
5 c. cubed boneless, skinless chicekn breasts
1/2 c. freshly sliced button mushrooms
2 large ripe tomatoes, chopped
1 c. heavy cream
1 1/2 t. rubbed sage
1/4 t. ground nutmeg
1 lb. bowtie pasta
freshly grated parmesan

Heat oil and butter in large heavy skillet and saute chicken until cooked through. Add mushrooms and cook, stirring occasionally. Add sundried and fresh tomatoes. Heat through, stirring occasionally. Stir in cream and spices. Heat well. Meanwhile, cook pasta according to package directions. Drain pasta well and toss with hot sauce. Garnish with cheese.

What’s your favorite Fall recipe?

1. Write about it on your blog and bring your link back here. (For specifics on how to post in Mr. Linky, go here.)


2. Share your idea in the comments section.

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  1. This is an easy recipe and I love its cheesy and hot goodness!

    Twice Baked Potatoes

    3 potatoes
    1/8 cup butter
    1/2 cup sour cream
    1/2 beaten egg
    1/2 Tbsp. salt
    Grated cheddar

    Preheat oven to 425F. Bake potatoes for 1 hour. Cut potatoes in half (lengthwise) and scoop out innards. Mash in bowl and add sour cream, butter, egg, and salt. Refill skins with mixture and cover with cheese and paprika. Bake at 350F until cheese melts.

  2. JessieLeigh says:

    Yum, that sounds delicious! I love pasta dishes.

    This is not particularly helpful since I don't have the recipe, but my mom makes a Chicken with Wine & Cheese dish that uses sherry and swiss cheese and heavy cream to create an amazing sauce. I crave that, and my dad's French Onion Soup, whenever the temps dip!

  3. Robin, the potatoes sound yummy.

    Umm, JessieLeigh, I think it’s time to call your parents!

  4. Yes, FishMama the pumpkin spice latte tastes like pumpkin pie. It is decadence in a mug. Thanks for commenting over at Thirsty Thursday.

  5. One of my favorites is my pumpkin-apple butter. I cook it in the crock-pot (instead of on the stove) until it is very hot and then ladle into canning jars and I freze it.

    Pumpkin – Apple Butter

    2 cans 15 oz each of pure pumpkin
    2 c unsweetened applesauce
    2/3 c packed brown sugar
    1 1/2 t ginger
    1 t each of ground cinnamon and nutmeg

    Stir all ingredients together in heavy saucepan until blended. Bring to a boil, stirring often. Reduce heat to low and simmer uncovered, stirring often to prevent scorching. 30 minutes or until mixture is very thick. Cool spoon into containters. Cover and refrigerate.

    This is really good on muffins, pancakes and waffles for a healthy alternative to syrups. I make it in the crock-pot and it freezes well so I make a triple match most of the time.

  6. Your dinner sounds delicious. My family would just love it. I have it bookmarked to try soon. Thanks!

  7. JessieLeigh says:

    Honestly? My mom has sent me that chicken recipe at least a half a dozen times and I can never seem to find it. It’s embarrassing and I’m usually kind of freaky-organized… I have long since decided that will just have to be a dish I enjoy when I get to spend some autumn in Connecticut… (which beats the pants off autumn in Indiana if you ask me- gorgeous trees and hills!)

  8. Katie @ 3 Blondes and a Redhead says:

    This recipe sounds amazing…and I have everything in the house! I’ll have to try this in my meal plan next week. Thank you for sharing!

  9. Totallyscrappy says:


    Preheat oven to 350 and spray a 9×13 pan.

    3 eggs, beaten
    15 oz can pumpkin
    12 oz can evaporated milk
    1/8 tsp salt
    1 cup sugar
    1 1/2 tsp cinnamon
    1 t ground ginger
    1 T vanilla
    1 boxed yellow cake mix
    1 1/4 cup butter, melted
    1 cup pecans, chopped

    Mix the eggs, pumpkin, evaporated milk, salt, sugar, spices and vanilla. Pour into prepared pan. Pour the dry cake mix over the pumpkin mixture. Drizzle the melted butter over the cake mix. Bake for 25 minutes. Sprinkle the chopped nuts over the cobbler and bake for an additional 15 minutes.

    (I adjusted the recipe just a bit… I added a bit of ground cloves to the pumpkin mixture and I found that it had to bake about another 10 minutes, so watch this while it bakes!)


    1 15 oz can pumpkin
    1 small box of instant vanilla pudding (powder)
    1 tsp pumpkin pie spice
    1 container whipped topping (“lite” works)

    Mix all this stuff in a bowl and use graham cracker sticks, ginger snaps and green apple slices for “dippers.”

  10. totallyscrappy – Yum! Your Pumpkin Fluff sounds delicious. I have a Pumpkin Pudding recipe, but it creates a heavier dessert. I think I might have to try this one.

  11. All these recipes are getting me in the baking mood! I love fall too!

    Thanks for hosting this cause I am getting some more new recipes to try! 🙂

  12. Thanks for hosting this. I’m gonna love checking out all these recipes.

    I posted a recipe for apple cider syrup for the swap.

  13. Hey! Could you substitute whole milk or evaporated milk for the heavy cream in this recipe? Half and half even? I usually don’t have heavy cream on hand…

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