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creamy mushroom pesto pasta

Serves: 4 Prep Time: 10 minutes

Ingredients

  • ¼ cup Bertolli Delicato Extra Light Tasting Olive oil
  • 4 4-6oz chicken breasts, boneless, skinless
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 3 cups sliced mushrooms
  • 1 tsp dried thyme
  • ½ tsp salt & pepper
  • 6 cups penne pasta, cooked
  • Pesto Cream Sauce
  • ¼ cup chicken stock or water
  • 3 tbsp basil pesto sauce
  • 1 cup Alfredo sauce, bottled
  • 1 cup tomato pasta sauce, bottled
  • Fresh basil (garnish)

Preparation

  1. Season the chicken with salt & pepper. In large skillet or sauté pan, heat Bertolli Delicato Extra Light Tasting Olive oil over medium-high heat; brown chicken, approx. 6-7 minutes per side. Remove from pan and tent with foil.
  2. In the same pan over medium high heat, add the onions and garlic. Gently sauté for 3 minutes. Add the mushrooms, thyme, salt & pepper. Continue to sauté for 8-10 minutes until most of the moisture has evaporated.  Add the stock or water to deglaze the pan followed by the Alfredo sauce, pesto sauce and tomato sauce. Stir and simmer for 4 minutes. Stir in the cooked pasta to the sauce and continue to stir for an additional 4 minutes. Slice the chicken into strips.
  3. Divide the pasta among four plates and top evenly with the seared chicken strips. Garnish with fresh basil leaves.

  • ¼ cup Bertolli Delicato Extra Light Tasting Olive oil
  • 4 4-6oz chicken breasts, boneless, skinless
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 3 cups sliced mushrooms
  • 1 tsp dried thyme
  • ½ tsp salt & pepper
  • 6 cups penne pasta, cooked
  • Pesto Cream Sauce
  • ¼ cup chicken stock or water
  • 3 tbsp basil pesto sauce
  • 1 cup Alfredo sauce, bottled
  • 1 cup tomato pasta sauce, bottled
  • Fresh basil (garnish)
  1. Season the chicken with salt & pepper. In large skillet or sauté pan, heat Bertolli Delicato Extra Light Tasting Olive oil over medium-high heat; brown chicken, approx. 6-7 minutes per side. Remove from pan and tent with foil.
  2. In the same pan over medium high heat, add the onions and garlic. Gently sauté for 3 minutes. Add the mushrooms, thyme, salt & pepper. Continue to sauté for 8-10 minutes until most of the moisture has evaporated.  Add the stock or water to deglaze the pan followed by the Alfredo sauce, pesto sauce and tomato sauce. Stir and simmer for 4 minutes. Stir in the cooked pasta to the sauce and continue to stir for an additional 4 minutes. Slice the chicken into strips.
  3. Divide the pasta among four plates and top evenly with the seared chicken strips. Garnish with fresh basil leaves.