Thursday, January 22, 2009

Pesto Chicken and Pasta

From Southern Living 1989 Annual Recipes.

Pesto Chicken and Pasta

1 lb skinless, boneless chicken breasts
1 Tbsp olive oil
1 cup sliced mushrooms
14.5 oz can tomato wedges, drained
1 cup chicken broth
1 Tbsp cornstarch
3 Tbsp pesto, divided (buy it in a jar)
8 oz fettuccine
Fresh basil (optional)

Cook fettuccine according to package directions. 

Cut chicken into 1 inch pieces and brown in olive oil in skillet. Remove from pan. Saute mushrooms for 5 minutes. Add tomatoes and heat through. Combine chicken broth and cornstarch; stir until smooth. Add to pan with tomatoes and mushrooms and stir until thickened. Add chicken and 1 Tbsp pesto sauce, stirring well. 

Serve chicken and sauce over fettuccine tossed with remaining pesto. Garnish with basil.

*Haven't made this in FOREVER.
*The recipe directions are for microwave, but I re-wrote them for the stove top (I hope).
*I think I need to use more pasta than 8 oz

*Just realized I have another recipe for Pesto Chicken and Pasta...this one from Supper Solutions.

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