Pesto Pasta & Peas Sauteed with Mushrooms

Pesto Pasta & Peas Sauteed with Mushrooms

from 12.50

PESTO MARINATED SAUTEED OR GRILLED CHICKEN & MUSHROOMS TOSSED TOGETHER WITH PASTA, HOUSEMADE PESTO CREAM SAUCE & PEAS

PREP Time: 30 min

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INGREDIENTS

  • Chicken
  • Mushrooms
  • Garlic
  • Basil
  • Cilantro
  • Parmesan Cheese
  • Olive oil
  • Pine nuts
  • Salt
  • Lemon
  • Half & half
  • Peas
  • Fusilli pasta

WHAT YOU GET

  • Pesto marinated chicken
  • Sliced mushrooms
  • Peas
  • Truly Tasteful pesto cream sauce
  • Pasta

WHAT YOU NEED

  • Olive oil
  • Sautee pan with high sides
  • Pot to boil pasta
  • Kosher salt

INSTRUCTIONS

  • In a large sautee pan with high sides, sautee or grill pesto marinated chicken until both sides are golden brown
  • Remove from heat and let rest in a covered dish
  • Add 1 TBSP olive oil to pan and sautee mushrooms in chicken pan
  • Meanwhile, boil generously salted water for pasta
  • Boil pasta for 7-8 minutes or until al dente
  • Drain in colander and run cold water over pasta to halt the cooking process
  • Toss pasta with 1 TBSP of olive oil to prevent clumping
  • Set aside
  • Once mushrooms are golden brown, add Truly Tasteful pesto cream sauce and peas to chicken pan
  • Combine and heat through with the mushrooms
  • Return browned chicken and any juices left in the dish to the pan
  • Turn chicken to coat in pesto cream sauce
  • Add cooked pasta to the pan and mix gently to combine and serve