Pasta Recipe | Chicken and Mushroom Pasta with Simple Pesto White Wine Sauce

Chicken and Mushroom Pasta with Simple Pesto White Wine Sauce

2 tablespoons olive oil (divided)
2 tablespoon butter (divided)
1 lb boneless, skinless thin chicken breasts, or tenders (cut up in 1 inch chunks)
10 oz white mushrooms (thickly sliced)
1 teaspoon Italian Seasoning
salt and pepper
4 garlic cloves minced
1 teaspoon Italian Seasoning (thyme, oregano, basil - combined)
1/8 teaspoon red pepper flakes
1/2 cup sodium free chicken broth (adjust salt if not sodium free)

  • Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add chicken chunks to the hot skillet, generously season them with salt, pepper and Italian seasoning right in the skillet and cook for about 4 minutes on one side, flip once and cook for 2 additional minutes on the other side.
  • In order to not overcrowd the pan I cooked chicken in 2 rounds (this avoids overs-teaming it and ensures proper browning). Because the pan will be hotter on the second round, reduce cooking time for chicken to 2 minutes per side. Add a splash of olive oil to the second round of cooking chicken. Remove cooked chicken from skillet after each round.
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