Pesto Mushroom Chicken Recipes

Steps:

• Boil tortellini according to directions on package.
• Meanwhile, cut your chicken up into cubes.
• While cooked pasta is draining empty can of mushroom soup, drained jar of sliced mushrooms, about half of the milk, and about 2/3 of the pesto into the large saucepan over low to medium-low heat. Stir together.
• Dump pasta & cubed chicken breast into pan. Fold together with soup/pesto sauce.
• Add parmesan cheese, garlic, salt & pepper to taste. Add remaining pesto & milk to desired consistency & pesto/soup ratio.
• Top with more parmesan.
• Enjoy!

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. Remove saucepan from heat and set aside to cool for 10 minutes.
• Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl. Stir Parmesan cheese through the blended mixture.

Steps:

• Prepare pesto sauce according to package direction.
• Heat oven to 350 degrees.
• Spray rectangular dish (9 by 12 inch) with no-stick spray.
• Moisten chicken with water, shake off excess, and coat complete with bread crumbs.
• Place chicken in baking dish.
• Spread pesto sauce evenly over chicken breasts.
• Cover each breast with ½ slice of provolone cheese.
• Spread mushrooms over cheese.
• Bake in oven for 45- 50 minutes.
• Serve with pasta.

Steps:

• Cook the pasta according to package directions in plenty of boiling, salted water. Drain and return to pot.
• Meanwhile, cook the mushrooms over medium high heat in a dry skillet, until they have given off liquid, and it evaporates.
• Add the pine nuts and cook until they are toasted.
• Cut the chicken into small cubes (this works better if it is just slightly frozen. Season lightly with salt and pepper.
• Add the olive oil to the skillet, and then cooking the chicken until no longer pink.
• Add the mixture from the skillet, and the pesto, to the pasta in the pot, and toss well.
• Add the diced tomato just before serving.