Ingredients

The following ingredients have 2 Servings
  • 4 oz penne rigate ((can use pasta of your choice))
  • 2 boneless skinless chicken breast halves ((about 1/2 lb))
  • 5-6 sliced white mushrooms
  • 2 tbsp olive oil
  • 2 tbsp blue cheese ((can use Gorgonzola cheese))
  • 3 tbsp pesto sauce
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp shredded Parmesan cheese
  • fresh basil leaves for garnishing

Instruction

  • Boil pasta in salted water according to directions on the package.
  • In a large skillet heat olive oil on medium heat.
  • Cut chicken into small pieces, season with salt and pepper and cook in olive oil over medium heat for 5-7 minutes, until the outside appears cooked.
  • Add mushrooms and cook for another 4-5 minutes, so they release water.
  • Add pesto sauce and stir until evenly distributed. Continue cooking for another 2 minutes on medium.
  • Add heavy cream, stir and then add blue cheese. Reduce heat to medium-low and cook for another 2 minutes, stirring frequently. The sauce should thicken and get creamy.
  • Add cooked and drained pasta to the sauce and stir to evenly distribute the sauce.
  • Serve with shredded parmesan cheese on top.