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.