I was looking at recipes to make for dinner one day on Pinterest and found this yummy recipe and decided to try it. It looks so good with roasted tomatoes and large sliced mushrooms and what makes this tasty dish is it has a creamy pesto sauce and sun-dried tomatoes you can make this in 30 minutes from start to finish.
I just happen to have basil growing in my garden this summer, so it was one of the ingredients I had on hand along with sun-dried tomatoes fresh mushrooms, red pepper flakes and frozen sliced chicken breast, made my recipe selection perfect.
The original recipe called for penn pasta but my husband loves bowtie, so that was what I used for my version of this recipe. I found the original recipe on Julie’s Album, recipes, stories, travel and lots of photos.
I actually used frozen chicken breast sliced and ready to use, it makes a recipe go very quickly I don’t have to wait for it to cook just thaw. But I start out with heating the oil in a large skillet over medium heat. I added the sun-dried tomatoes in the skillet and sprinkled with the pepper flakes, then I added the frozen chicken.
I sautéed about a minute. Then I added the sliced mushrooms and a little bit more oil, seemed a little dry to me. Sautéed for another couple of minutes until the mushrooms were soft. (I used mini portabella mushrooms, they have a firmer consistency and hold up well in cooking.)
Add the garlic, pesto, milk and a quarter teaspoon of salt and I cut back a bit to watch our salt intake. Bring to a boil and reduce heat to simmer, stirring until everything is combined. Set this aside until you finish cooking the pasta. Cook your pasta according to the instructions. Drain. Add Cooked pasta to your sauce, and reheat, top with your chopped fresh basil. before serving and we like some grated parm or romano cheese.
I have made a lot of pasta dishes before using pesto and have found them dry at times, but with the use of milk it make a really creamy sauce.
Serve with a grated parmesan or romano cheese and more red pepper flakes
Ingredients
- 2 tablespoon olive oil
- 1/4 lb chicken thighs, boneless, skinless, chopped I used frozen sliced breast meat
- 1/4 cup sun-dried tomatoes, drained of most oil, chopped
- 1/4 teaspoon red pepper flakes
- 4 oz mushrooms, sliced (mini-portabella)
- 4 garlic cloves, minced
- 1/2 cup basil pesto
- 1 1/2 cups milk
- 1/4 teaspoon salt, and more
- 8 ounces penne pasta or Bowtie (use gluten free for gluten free version)
- fresh basil, chopped
Instructions
- I start out with heating the oil in a large skillet over medium heat. I added the sun-dried tomatoes in the skillet and sprinkled with the pepper flakes, then I added the frozen chicken.
- Sauté for about a minute. Then add the sliced mushrooms and a little bit more oil, seemed a little dry to me. Sautéed for another couple of minutes until the mushrooms were soft. (I used mini portabella mushrooms, they have a firmer consistency and hold up well in cooking.)
- Add the garlic, pesto, milk and a quarter teaspoon of salt. Bring to a boil and reduce heat to simmer, stirring until everything is combined. Set this aside until you finish cooking the pasta.
- Cook your pasta according to the instructions. Drain.
- Add Cooked pasta to your sauce, and reheat, top with your chopped fresh basil.
You might also like my pasta recipe that has many idea variations Mix & Match Pasta Dinners
Or if you need a recipe for Homemade Pesto
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This looks so yummy. I love the mix of chicken, pesto, and mushrooms
this recipe sounds so yummy. I want to make some.
Perfect timing! I have some sun-dried tomatoes I’ve been meaning to use and now I know how. This looks easy and delicious. Can’t wait to make it!
This recipe looks great. Wish I could have had it for dinner tonight. I’m going to the store tomorrow and get what I need and try it tomorrow night. Thanks for planning my dinner for me. 🙂
Thank you for the recipe. This is something that I would love to try.
Hi Gabrielle, I love using sun dried tomatoes, gives such a delicious flavor!
Bon Appétit
Karren
Hi Karen, I wonder if you tried the recipe and what you thought. I love using sun dried tomatoes, such flaovr.
Bon Appétit
Karren
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