Chicken Pesto With Veggies |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I have a favorite restaurant I go to and they have this really yummy pasta dish, so I set out to find a way to make it myself. I created this and my whole family loves it. Ingredients:
4 boneless skinless chicken breasts |
8 ounces frozen spinach (thawed and drained) |
1 lb mushroom (preferably baby portabellos, but whatever you like works too) |
1 container pesto sauce, but leave about a tablespoon in the tub (you can also make your own) |
1 lb noodles (i like speggetti but whatever suits you) |
1 splash chicken broth |
salt, pepper, garlic powder, grated parmesan cheese and olive oil |
Directions:
1. Chop mushrooms into bite size pieces. Sauté mushrooms in a little bit of olive oil, season with pepper and garlic powder. Cook till tender. Before removing from pan add a little salt. Remove from pan and place on a plate with paper towels.
2. While mushrooms are sautéing, remove any extra fat and skin from chicken. Then chop in to about 1 inch cubes.And season with a little bit of pepper, salt and garlic powder.
3. Put water on to boil for noodles.
4. After removing mushrooms add just a little bit more olive oil. Then sauté the chicken on both sides. Move the chicken to one side of the pan then add the spinach to the pan.
5. Turn the burner down to low and add a splash of chicken broth to the chicken/spinach pan. Cover with lid and simmer while noodles are cooking.
6. Once the noodles are done drain and place back in pot. Then add in the pesto and stir to coat.
7. Toss in the chicken/spinach mixture. As well as the mushrooms. Stir to combine.
8. Serve with parmesan cheese on top. As well as some nice crusty bread perhaps.
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