Wednesday, October 6, 2010

Chicken Alfredo Pesto Pasta

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Here's an easy pasta dish that you can put together quickly.  It combines Alfredo sauce with basil pesto, so has a creamy rich taste. You can substitute low-fat milk for the cream if you are watching cholesterol and calories.  It's a good dish for potlucks when feeding large crowds.  Delicious, simple and fresh tasting....a family favorite.

1 oz extra virgin olive oil
2-3 cloves garlic, minced
1 carton sliced mushrooms
1 tsp salt
1/4 tsp black pepper
1-1/2 cup heavy cream, half and half or milk
2-3 T basil pesto (Trader Joe's)
1 large chicken breast, baked or broiled and chopped
8 oz. penne pasta, cooked al dente 
3 T grated parmesan cheese

Bake or broil a chicken breast or use leftover sliced rotisserie chicken. Cook the penne pasta according to package directions and set aside. In a frying pan, saute the garlic and mushrooms in the olive oil for a few minutes. Season with salt and pepper. Add the heavy cream and basil pesto and cook for 3 min. Add the chicken, penne pasta and parmesan cheese, and simmer until heated. If the pasta becomes too dry, add a little milk or pasta water. Serve with extra parmesan cheese.

You can substitute milk for the cream. If you use milk, thicken the sauce with a little cornstarch mixed with milk, making a slurry; cook for an additional 3 min. until the sauce thickens.

Grandson Seanie (15 mos) LOVES noodles!

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