Sunday, September 19, 2010

Chicken Pesto Pasta

Serves 6

2 Tbsp Basil Pesto
2 Tbsp Balsamic Vinegar
1 Tbsp Olive Oil
1 tsp Liquid Honey
1/4 tsp Black Pepper

2 Cups uncooked Penne Noodles (I like to use Rotini)
4 Slices Bacon, cooked and chopped
3 Cups sliced Mushrooms
1 Cup chopped Red Onion
3 big handfuls of Baby Spinach
12 Cherry or Grape Tomatoes, halved
3 Cups chopped cooked Chicken
1/4 Cup shaved Parmesan or Romano Cheese or 1/2 Cup crumbled Feta Cheese
Pepper to taste

~ Prepare sauce, whisk together all sauce ingredients and set aside.
~ Cooks noodles according to package, drain and keep warm
~ Spray large skillet with cooking spray, add Mushrooms and Onions, cook and stir until vegetables begin to soften (about 5 minutes). Add Spinach Leaves, Bacon, and Tomatoes. Cook until Spinach is wilted. Stir in Chicken and cook just until Chicken is heated through. Add cooked Noodles and mix well. Add reserved Sauce and mix again. Remove skillet from heat and sprinkle with Cheese and Pepper. Serve Immediately.

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