I made this dish with leftover chicken. But you could use fresh chicken too, just cook it up first in olive oil.
Ingredients:
fresh basil for garnish
olive oil as needed
1/2 lb chicken
mushrooms, about 1 cup sliced
pesto, about 1/2 cup (either homemade or commercial)
3 cloves of garlic chopped or to taste
1/4 c sundried tomatoes, or tomato paste
1/2 c water or milk if you prefer, you may need to add additional if your sauce is a bit too thick
Pasta for about 4 persons
Process:
In a saucepan, add some olive oil. If using raw chicken brown this for a couple of minutes.
Add sliced mushrooms, and add some more olive oil to keep it from sticking.
After a couple of minutes, add the chopped garlic, and stir.
Now, add the tomatoes or paste, water and pesto. Let this cook at a medium low heat. Stir as you don’t want it to burn.
Prepare your pasta pot with lots of water and a good portion of salt. Cook your pasta to your desired amount. I usually use a long pasta, but you can really use any pasta.
Top each plate with some chopped basil, and serve.