Bowtie pasta with chicken, portabella mushrooms, and cherry tomatoes tossed in a pesto cream sauce.
3 boneless, skinless chicken breast
cherry tomatoes
sliced portabella mushrooms
bowtie pasta
asiago, romano, and parmesan cheese (you can buy the little bucket that has the mixture of all of these, or you could just do parmesan)
Slice chicken vertically.
Drizzle some extra virgin olive oil in a skillet, along with some crushed black pepper and some crushed garlic sea salt.
Cook until chicken is done.
Drizzle a little bit of olive oil and about a tablespoon or so of crushed garlic (I buy garlic in the jar) in another skillet and add mushrooms and tomatoes. Saute’ just a minute.
When mushrooms have absorbed some of the olive oil (you’ll be able to tell) add your cooked chicken.
Add 2 tsp of butter and toss it all around.
Add ½ cup of heavy cream
Add ½ cup of pesto
Add about ½ cup – 1 cup of the cheese mixture.
Let all melt and “come together.”
Sprinkle your salt and pepper on top of that.
After your noodles are cooked, add them in with the rest of the dish and toss it. Make sure you coat it pretty well. Sprinkle some of the cheese mixture on top and VOILA!!
So glad you posted this. I, too, come to the blog when I can't find my recipes. I know it's always in the same place unlike my recipe cards and books.
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