Penne Pasta With Chicken, Mushrooms And Pesto Sauce

Name: Penne Pasta With Chicken, Mushrooms And Pesto Sauce
Ingredients: 4 ounces penne rigate (can use pasta of your choice); 2 boneless skinless chicken breast halves (about 1/2 lb); 5 -6 sliced white mushrooms; 2 tablespoons olive oil; 2 tablespoons blue cheese (can use Gorgonzola cheese); 3 tablespoons pesto sauce; 1/2 cup heavy cream; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons shredded parmesan cheese; fresh basil leaves, for garnishing

11 ingredients

8 steps

Ingredients

4 ounces penne rigate (can use pasta of your choice)
2 boneless skinless chicken breast halves (about 1/2 lb)
5 -6 sliced white mushrooms
2 tablespoons olive oil
2 tablespoons blue cheese (can use Gorgonzola cheese)
3 tablespoons pesto sauce
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons shredded parmesan cheese
fresh basil leaves, for garnishing

Directions

1

Boil pasta in salted water according to directions on the package.
2

In a large skillet heat olive oil on medium heat.
3

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.
4

Add mushrooms and cook for another 4-5 minutes, so they release water.
5

Add pesto sauce and stir until evenly distributed. Continue cooking for another 2 minutes on medium.
6

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.
7

Add cooked and drained pasta to the sauce and stir to evenly distribute the sauce.
8

Serve with shredded parmesan cheese on top.