One Pot Chicken and Mushroom Pasta with Sage Pesto
This recipe requires a pretty big pot to give all the ingredients enough room to cook. I started out with a smaller pot and had to transfer the ingredients to a dutch oven.
Ingredients
- Pasta:
- 1 package Barilla Pronto Spaghetti
- 1 package Tyson Grilled & Ready Chicken Strips
- 1 pound sliced white mushrooms
- 5-6 cups organic low-sodium chicken stock
- Salt and pepper to taste
- Fresh basil for garnish
- Sage Pesto:
- 3 cloves garlic chopped
- 1/2 cup roasted walnuts
- 3/4 cup fresh sage loosely packed
- 1/2 cup fresh basil loosely packed
- 1/2 cup fresh spinach tightly packed
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Instructions
- Pasta:
- Add the pasta, frozen chicken strips, mushrooms, salt and pepper to a large pot. Pour in 5-6 cups of chicken stock, making sure the stock covers the pasta. Cook on high for 10 minutes, stirring occasionally.
- Remove the pot from the heat and stir in the pesto until all the remaining stock is absorbed. Garnish with fresh basil leaves.
- Sage Pesto:
- Mince the garlic and the walnuts in a small food processor. Roughly chop the sage, basil and spinach by hand then add it to the food processor along with the lemon juice, salt and pepper. Blend in short bursts while pouring in the olive oil. Store in the fridge for up to three days.