Pesto Chicken Pasta with Mushrooms

• Meat

  • 1/4 lb Chicken thighs, skinless boneless

• Produce

  • 1 Basil, fresh
  • 3 Garlic cloves
  • 4 oz Mushrooms
  • 1/4 cup Sun dried tomatoes

• Condiments

  • 1/2 cup Basil pesto

• Pasta & Grains

  • 8 oz Penne pasta

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Milk

Found on juliasalbum.com

Ingredients

• 1 tablespoon olive oil
• 1/4 lb chicken thighs, boneless, skinless, chopped
• 1/4 cup sun-dried tomatoes, drained of most oil, chopped
• 1/4 teaspoon red pepper flakes
• 4 oz mushrooms, sliced
• 3 garlic cloves, minced
• 1/2 cup basil pesto
• 1 cup milk
• 1/4 teaspoon salt, and more
• 8 ounces penne pasta (use gluten free for gluten free version)
• fresh basil, chopped

Directions

• Heat olive oil in a large skillet on medium heat. Add chicken (chopped up) with sun-dried tomatoes (chopped into smaller bites) to the skillet, sprinkle with red pepper flakes. Saute for about 1 minute on medium heat.
• Add sliced mushrooms (add another 1 tablespoon olive oil if needed) and saute for about 2 more minutes (or a little bit more), until chicken is cooked through and mushrooms are softened.
• Add garlic, pesto, milk, and 1/4 teaspoon of salt. Bring to boil, immediately reduce to simmer and simmer, stirring until everything is well combined. Remove from heat. Taste, and add more salt, if needed.
• Cook pasta according to package instructions. Drain. Add cooked pasta to the sauce, reheat.
• Top with chopped fresh basil.