Penne Pasta With Chicken, Mushrooms and Pesto Sauce
Creamy Penne Pasta With Chicken, Mushrooms and Pesto Sauce
Servings: 2
Ingredients
- 4 oz penne rigate (can use pasta of your choice)
- 2 boneless skinless chicken breast halves (about 1/2 lb)
- 5-6 sliced white mushrooms
- 2 tbsp olive oil
- 2 tbsp blue cheese (can use Gorgonzola cheese)
- 3 tbsp pesto sauce
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp shredded Parmesan cheese
- fresh basil leaves for garnishing
Instructions
- Boil pasta in salted water according to directions on the package.
- In a large skillet heat olive oil on medium heat.
- Cut chicken into small pieces, season with salt and pepper and cook in olive oil over medium heat for 5-7 minutes, until the outside appears cooked.
- Add mushrooms and cook for another 4-5 minutes, so they release water.
- Add pesto sauce and stir until evenly distributed. Continue cooking for another 2 minutes on medium.
- Add heavy cream, stir and then add blue cheese. Reduce heat to medium-low and cook for another 2 minutes, stirring frequently. The sauce should thicken and get creamy.
- Add cooked and drained pasta to the sauce and stir to evenly distribute the sauce.
- Serve with shredded parmesan cheese on top.
Nutrition
Calories: 811kcal | Carbohydrates: 47g | Protein: 38g | Fat: 51g | Saturated Fat: 20g | Cholesterol: 164mg | Sodium: 1129mg | Potassium: 766mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1455IU | Vitamin C: 2.4mg | Calcium: 189mg | Iron: 1.5mg