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Yummy Pesto Pasta

5 star rating
 

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Submitted by: mdbchris

 

Cooked chicken cubes, portobella mushrooms, leeks, black olives and tomato pesto are tossed with linguini and chopped fresh tomato.
 

Ingredients

  • 2 skinless, boneless chicken breast halves
  • 1/4 cup olive oil
  • 6 oz. Linguini
  • Garlic, chopped
  • 2 small leeks, chopped
  • 1 1/2 cups chopped fresh portobella mushrooms
  • 1/2 cup sliced black olives
  • Pepper to taste
  • 1/4 cup of Tomato Pesto
  • 1 fresh tomato, chopped
  • 1/2 cup parmesan cheese

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Method

Cut chicken into bite-size chucks; place on foil and drizzle about 1 1/2 tbsp. of the olive oil over top. Fold the sides up; place on baking sheet and bake at 400 until cooked through, about 15-20 minutes; set to the side. Meanwhile boil pasta. In a skillet, place garlic with remaining olive oil. Cook 1 minute on medium heat; add leek and mushrooms; cook until all are soft. Add black olives and pepper; turn down to a low heat. Once pasta is finished cooking, drain and set to the side. Combine pasta, tomato pesto, and Chicken; toss until all is coated. If necessary, add more pesto and/or olive oil to moisten. Fold in fresh tomatoes and place in a serving dish. Then put the fresh parmesan cheese on top. Serve.

 

Notes: Serve with fresh steamed broccoli. For Dessert: ice cream with nuts and fresh fruit.

 

Number of Servings: 2-3

 

Submitted by: mdbchris ()

 

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