Ingredients

The following ingredients have 6 Servings
  • 8 ounces whole-grain fusilli pasta (dry)
  • 3 boneless and skinless chicken breasts
  • 2 tablespoons extra virgin olive oil (divided)
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 1 cup baby bella mushrooms (cleaned and sliced)
  • 1 cup cherry tomatoes
  • 2 garlic cloves (minced)
  • 2 tablespoons basil leaves (fresh)
  • 1/4 cup basil pesto

Instruction

  • Boil pasta in salted water until al dente and drain. Set aside. Reserve 1/4 cup of the pasta water for later use.
  • Using a meat mallet pound the chicken breasts to an even thickness. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper on both sides of each chicken fillet.
  • Place a large skillet with 1 tablespoon olive oil over medium heat and add chicken. Cook fillets until golden, turn over and reduce heat to medium-low. Cover skillet with a lid and cook 10 additional minutes.
  • After 10 minutes, turn heat off and make sure chicken is cooked through. Remove fillets and slice each into 1-inch medallions. Place on a plate and cover with foil while cooking mushrooms.
  • In the same skillet turn to medium heat, add remaining olive oil and mushrooms, cook for 5 minutes, stirring occasionally, until mushrooms are lightly browned. Add tomatoes and garlic and cook for 1 minute. Add pasta and pasta water, and toss to combine. Cook for 1 to 2 minutes, or until warmed through, remove from heat. Toss in chopped basil.
  • Serve chicken and pasta with pesto on the side.
  • Enjoy!