Creamy Pesto Chicken Pasta

By á-178825

Serves 6. Excellent dish.

Ingredients

• 2 Large chicken breasts, chopped
• 2 T flour
• 1/2 t kosher salt
• 2 T EVOO
• 1 c sliced mushrooms
• 1 med onion, diced
• 1 1/2 c chicken stock
• 1 c Pesto
• 1/2 c half and half cream
• 1/2 c Parmesan cheese
• 3 c cooked penne pasta (could use rigatoni or bow tie)
• 1 c small cherry or grape tomatoes

Preparation

Step 1

Rinse & pat dry the chicken. Cut into 1 inch pieces & toss with salt & flour to coat. Can also add black pepper if desired.

In LG skillet over med high heat add the oil & sauté the chicken. Turn to brown on all sides. Add more oil if needed. Transfer to a platter & keep warm. (Can place platter in microwave to stay warm, but don't turn it on or in Slightly warm oven.)

Add diced onion & sauté for 2 min. Add sliced mushrooms & continue to cook 3-4 min.

Add chicken stock & deglaze pan by scrapping up bits of browned food on bottom of pan & bring to boil. Add the Pesto (reserving two T) and lower heat to simmer. Stir to incorporate and add the cream & Parmesan cheese. Allow to reduce & thicken for several minutes. Add chicken & platter juices back to pan & toss to coat.

Add cooked pasta, tomatoes & stir. Serve warm with reserved Pesto and/or additional Parmesan cheese on top.