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If you like basil pesto, you might like this one. I made this recipe up one night and we've made it often since then. And it's FAST!
Serves 4
- 4 boneless chicken breats
- small amount of butter
- 1 sweet red pepper
- 1 cup whole mushrooms
- basil pesto
- salt and pepper
- freshly grated parmessan cheese
- pinenuts
- pasta (pick your favorite: linguine, fetticini, penne, or rotini noodles--I like linguine)
Put on water for pasta. When you add the pasta, start the cooking of the chicken.
Cut chicken into thin strips. Saute until brown in a couple of tbsp of butter.
Cut peppers and chop mushrooms in whatever fashion you like. Add to chicken when chicken is cooked. Saute veggies and chicken until peppers are just tender and the mushrooms are browning. Set on lowest heat possible if your pasta isn't done yet.
When pasta is done, drain, and then add the pesto sauce until the pasta is well coated. Add salt and pepper to taste.
Put pasta in a flat, wide serving bowl, then spread chicken mixture on top in the middle, leaving the pasta on the sides to show. Sprinkle with parmessan and pinenuts. Enjoy!
Serves 4
- 4 boneless chicken breats
- small amount of butter
- 1 sweet red pepper
- 1 cup whole mushrooms
- basil pesto
- salt and pepper
- freshly grated parmessan cheese
- pinenuts
- pasta (pick your favorite: linguine, fetticini, penne, or rotini noodles--I like linguine)
Put on water for pasta. When you add the pasta, start the cooking of the chicken.
Cut chicken into thin strips. Saute until brown in a couple of tbsp of butter.
Cut peppers and chop mushrooms in whatever fashion you like. Add to chicken when chicken is cooked. Saute veggies and chicken until peppers are just tender and the mushrooms are browning. Set on lowest heat possible if your pasta isn't done yet.
When pasta is done, drain, and then add the pesto sauce until the pasta is well coated. Add salt and pepper to taste.
Put pasta in a flat, wide serving bowl, then spread chicken mixture on top in the middle, leaving the pasta on the sides to show. Sprinkle with parmessan and pinenuts. Enjoy!