Another favorite for dinner tonight! 2 thumbs up from everyone! I have tons of basil in my garden, so I wanted to make a pesto of some sort. I also discovered a carton of mushrooms that needed some love. Here is what I came up with!
Creamy Pesto Chicken Pasta with Mushrooms
4-5 chicken thighs cut up in to bite sized pieces.
1 small carton of mushrooms, sliced
1 box Ziti noodles
1-2 cups Alfredo sauce
1/3 cup of Pesto
Alfredo- 1 jar of Alfredo (I like Classico Light Creamy Alfredo) OR you could make your own- Melt 1/2 cup of butter and then stir in 2 cups of heavy cream. Cook for 6-8 minutes. Add 1 cup of Parmesan cheese. Add until mixed through.
Pesto- 1/3 of your favorite jarred pesto OR make your own. This time I did since I have plenty in my garden.
Ingredients and directions- .
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup grated cheese- I combine Parmesan and Pecorino Romano
Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste.
Add your chicken and mushrooms to a hot skillet with a few tablespoons of olive oil. Salt and pepper to taste. Brown your chicken and let your mushrooms cook down, about 8-10 minutes. Cook pasta. Add Alfredo sauce to chicken and mushrooms. Add in your pesto a little bit at a time. When your pasta still has a bite, add it to the sauce. Mix well. This is a creamy sauce, but if you think it seems too thick, add in a ladle or 2 of starchy pasta water or maybe even more cream sauce or pesto. Cook until combined.
I also made some quick garlic toast. I added 3 tablespoons of butter with 3 cloves minced garlic (used garlic press). I spread the bread with the garlic butter and put them in the oven on broil. So good!