Chicken & Mushroom Pesto Pasta Recipe

INGREDIENTS:

• 450g pasta
• 2 Tablespoons olive oil (3 Tbsp if using fresh mushrooms)
• 1 clove garlic, crushed
• 1 chicken breast, thinly sliced
• 200g sliced fresh mushrooms or 1 cup Freezer Ready Garlic Mushrooms
• 250ml (1 cup) pesto (homemade or purchased)
• Salt & pepper
• Parmesan cheese to serve

INSTRUCTIONS:

1. Cook the pasta according to packet instructions.
2. Whilst the pasta is cooking, warm a large fry pan over a medium - high heat.

If using fresh mushrooms

1. Heat 2 Tablespoons of olive oil in the fry pan.
2. Add the garlic, and sauté for one minute.
3. Add the mushrooms.
4. Cook for 5 minutes, stirring frequently, until the mushrooms have softened and are starting to fry.
5. Remove the mushrooms from the pan and set aside.
6. Heat a further Tablespoon of oil in the fry pan.
7. Add the thinly sliced chicken breast.
8. Cook for 3 -4 minutes, or until the chicken is just cooked.
9. Add the mushrooms back to the pan, then continue as below.

If using Freezer Ready Garlic Mushrooms

1. Heat 2 Tablespoons of olive oil in the frypan.
2. Add the garlic, and sauté for one minute.
3. Add the thinly sliced chicken breast.
4. Cook for 3 -4 minutes, or until the chicken is just cooked.
5. Add the garlic mushrooms to the pan.
6. Cook for 1 - 2 minutes to allow the mushrooms to heat through.
7. Continue as below.

To finish the recipe

1. Drain the pasta, reserving a small amount of the cooking water.
2. Place the drained pasta into the fry pan.
3. Add the pesto to the fry pan.
4. Season well with salt & pepper.
5. Stir thoroughly to ensure the chicken and mushrooms are well stirred through the pasta and the pasta is well covered with pesto.
6. Add a little cooking water if the pasta seems dry.
7. Serve immediately with a good grating of Parmesan cheese.

Source: The Cook's Pyjamas

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