You may think, from the lack of pasta recipes in my recipe index, that pasta rarely features on our dinner table. In reality though, pasta appears on my menu plan almost every week, and The Princess would eat it every night if she could. Pasta is her most requested meal, even if it is 40C outside and far to hot to boil water. I swear she was an Italian in a past life. In an effort to correct this recipe shortfall, I'm offering up this quick and easy Chicken and Mushroom Pesto Pasta.
This month's Recipe Redux theme is for healthy, no-brainer dishes made using seven ingredients or less. My Chicken and Mushroom Pesto Pasta fits that bill perfectly. With a few staples on hand, namely pesto and garlic mushrooms, the sauce can be cooked in the time it takes to boil the pasta.
When basil is in season I like to make larges batches of pesto, which I divide into meal sized portions and stash in the freezer. At its simplest, this pesto can be stirred through cooked pasta for a super quick dinner. However, if making pesto is not your thing, find a good commercial brand and keep it in your pantry. You will thank me later, I promise.
Why stop at a modest pesto pasta though. It only takes minutes to saute some chicken and mushrooms, which will further bulk out a pasta dish. And with a batch of Garlic Mushrooms in the freezer, dinner takes even less effort. Looking for a vegetarian version? Skip the chicken and drop some green beans in with the pasta for the last few minutes of the cooking time.
Whilst I prefer to make this Chicken and Mushroom Pesto Pasta with basil pesto, I have also previously made it with Spicy Kale Pesto or spinach pesto when my basil crop has been sparse. Let your imagination (or what's available on the supermarket shelf) be your guide. Enjoy!
Chicken & Mushroom Pesto Pasta | The Recipe Redux
Author: Tania @ The Cook's Pyjamas
- 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
- Cook the pasta according to packet instructions.
- Whilst the pasta is cooking, warm a large fry pan over a medium - high heat.
- Heat 2 Tablespoons of olive oil in the fry pan.
- Add the garlic, and sauté for one minute.
- Add the mushrooms.
- Cook for 5 minutes, stirring frequently, until the mushrooms have softened and are starting to fry.
- Remove the mushrooms from the pan and set aside.
- Heat a further Tablespoon of oil in the fry pan.
- Add the thinly sliced chicken breast.
- Cook for 3 -4 minutes, or until the chicken is just cooked.
- Add the mushrooms back to the pan, then continue as below.
- Heat 2 Tablespoons of olive oil in the frypan.
- Add the garlic, and sauté for one minute.
- Add the thinly sliced chicken breast.
- Cook for 3 -4 minutes, or until the chicken is just cooked.
- Add the garlic mushrooms to the pan.
- Cook for 1 - 2 minutes to allow the mushrooms to heat through.
- Continue as below.
- Drain the pasta, reserving a small amount of the cooking water.
- Place the drained pasta into the fry pan.
- Add the pesto to the fry pan.
- Season well with salt & pepper.
- Stir thoroughly to ensure the chicken and mushrooms are well stirred through the pasta and the pasta is well covered with pesto.
- Add a little cooking water if the pasta seems dry.
- Serve immediately with a good grating of Parmesan cheese.
Looking for other simple meal ideas? Look no further than these 7-ingredients-or-less meals from other Recipe Redux members.
