Looking for a fresh and hearty dinner idea? This chicken pesto pasta definitely hits the spot and it is made with a really yummy homemade basil pesto. The pesto goes wonderfully with the mix of shiitake mushrooms, sun-dried tomatoes, chicken, onions and of course bow tie pasta! I like to also use this basil pesto with pappardelle pasta or put it on a panini sandwich or pizza.
1 12 ounce package farfalle (bow tie) pasta
1 lb. chicken breasts cut into bite size pieces
3/4 cup sun-dried tomatoes, julienne cut
1 cup shiitake mushrooms, sliced
1 small yellow onion chopped (about 1/2 cup)
Basil pesto (see ingredients below)
Prepare the basil pesto and set aside (see directions below).
Bring a pot of salted water to boil. Cook the pasta according to the directions on the pasta box.
Heat a large skillet with olive oil. Place the chicken in the skillet and cook the chicken through on med-high heat until it starts to lightly brown. Reduce to medium heat and add in the onion, shiitake mushrooms and sun-dried tomatoes. Drizzle with more olive oil. Cook through to soften and until the mixture is lightly browned.
When the pasta is ready and strained, add in the basil pesto and mix thoroughly. Drizzle in more olive oil if desired. Add in the chicken mixture from the skillet.
Top with fresh parmesan, serve and enjoy!
Basil Pesto Ingredients
1.5 ounces fresh basil
Juice of 1/2 lemon
2 garlic cloves
1/4 cup olive oil
1/4 cup parmesan shavings
Salt and pepper to taste (approx. 1/2 teaspoon of each)
Basil Pesto Directions
Place all of the above ingredients into a food processor. Pulse until completely blended, scraping the sides periodically to get an even mixture.
That's it, the pesto is ready!
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