red pesto chicken pasta
Prep: 5min | Cooking: 30min
500g pasta of choice, recommend fusilli
2 chicken breasts
250g champignons, quartered
2 zucchinis, diced
130-140g red tomato pesto of choice (recommend rosso, or arrabbiata if you like spice)
2 tbsp chopped parsley
salt, pepper, olive oil
1 tbsp butter
Optional: 1-2tbsp white wine
Cook pasta as per packet instructions. Drain and set aside.
In a large deep pan or shallow pot, heat some olive oil and melt the butter. Fry the mushrooms 3-5 min on high heat, and season lightly with a little salt, then set aside into a bowl.
Season chicken with salt and pepper, and fry on one side for 3 min. Turn over, reduce heat to low, and cover pan for 10 min. Turn chicken over and cover again for 10 more min. Set chicken aside on a plate, and dice.
If using wine, pour it into the pan. Pour the cream into the pan, and whisk in the pesto, and add the parsley. Season to taste with salt and pepper. Add the zucchini to the pan and season them lightly with salt, and simmer on low heat for 3 min. Add the pasta, the mushrooms, the chicken and mix well. Cover the pan and allow everything to combine for a few min, before giving it one last mix.