A Tasty Tuesday Recipe

I am really bummed that I didn't take a photo but I had to share this with you anyway! I love quick and easy recipes that look like you've slaved over a hot stove. If you want to impress your family with an fast (less than 30 minutes), easy, inexpensive, restaurant-quality pasta dish... here's a recipe to add to your arsenal:

Chicken Pasta with Pesto
(serves 4)

1/2 pound bow-tie pasta, cooked as directed on package
1 package chicken tenders, cut into bite-size pieces
1 package sliced baby bella mushrooms
about 8 stalks of asparagus, cut into 2-inch strips
2 tablespoons butter
2 tablespoons olive oil
salt and pepper
garlic powder
1/2 cup white wine or chicken stock
1 container pesto sauce from refrigerated pasta section
parmesan cheese

Prepare chicken while pasta water is heating and pasta cooks.

Place butter and oil in a large skillet over medium to medium-high heat. Sprinkle chicken with salt, pepper, and garlic powder and place in hot skillet. You only need to brown the chicken. Stir quickly to brown on each side and then remove chicken from skillet.

Add the mushrooms and stir and cook for a few minutes until mushrooms begin to brown. If the bottom of your pan gets too brown, turn down the heat. Add the wine or chicken stock and stir to deglaze the pan. Add the asparagus and the chicken. Cover and cook for about 10-15 minutes until chicken is cooked and asparagus is tender.

Drain cooked pasta and return to pan. Stir in the pesto sauce to evenly coat pasta. Using a slotted spoon, scoop out the chicken, mushrooms, and asparagus and add to pasta. Stir to combine. (You may want to add a little of the juice from cooking the chicken - if you want to thin the pasta a bit.)

Spoon onto a serving platter and top with grated cheese. YUMMY!

Bon Appetit!

LeAnn