Creamy chicken and mushroom pasta with basil pesto
Simple creamy chicken and mushroom pasta with bright, tasty basil pesto is a perfect, easy weeknight dinner. Leave out the chicken for a vegetarian feast.
Servings 4
Ingredients
for the pasta
- 2 chicken breasts cubed
- 250 g mushrooms sliced
- 1 garlic clove crushed
- 4 sprigs of thyme leaves removed
- 250 ml cream
- juice and zest of 1/2 lemon
- salt & pepper to taste
- 500 g linguini cooked
for the pesto
- 2 cups fresh basil leaves
- 100 g pine nuts toasted and cooled
- 1-2 garlic cloves depending on taste
- 50 g Parmesan cheese grated
- 1/2 cup-3/4 olive oil depending on the consistency you're after
- salt & pepper to taste
Instructions
- To make the pesto, combine all the ingredients in a food processor and blend until all the ingredients are finely chopped but take care not to blend too much as the pesto will form a paste.
- Heat a large pan over high heat then add a splash of oil.
- Fry the chicken until golden brown then remove from the pan and add the mushrooms.
- Allow the mushrooms to fry until golden brown.
- Add the garlic and thyme and add the chicken back to the pan.
- Allow to saute for 2 minutes then pour in the cream, lemon juice and lemon zest. Allow to simmer for 5 minutes then season to taste and toss with the pasta.
- Serve with the pesto.
