Creamy Pesto Chicken and Portobello Skillet

Simple and delicious.... Creamy Pesto Chicken and Portobello Skillet.... is another great skillet meal that makes weeknight cooking a breeze.   
This can be made a couple of different ways.. each just as delicious.. just choose what works best for you.
You can use leftover cooked chicken... or get a rotisserie chicken at the supermarket... and just dice it up...
You can also cook it up especially for this meal ...........I sometimes cook up boneless chicken breasts in a crock pot... just put the chicken in the pot... even frozen... and add some chicken broth to cover and set the pot on low...  and come back 8 hours later and have cooked chicken that will shred or dice easily.  Add whatever seasonings you want... thyme and rosemary work well.... add an onion, peeled and cut up... maybe some add more flavor... I do this periodically.. and freeze the cooked chicken for use in a recipe like this.. there's tons of uses for this.
You can also bake boneless chicken breasts also... 20 minutes at 400 degrees F...
You can also cook the chicken for this recipe at the time you're putting together the meal.. just cut the chicken up into chunks (about bite size)... heat the skillet over medium heat with a little olive oil in it... and sauté the chicken until it's fully cooked and no longer pink in the middle.
I used fat free milk to make the sauce... you can use 1%, 2% or whole milk if you prefer... my sauce is a bit thin because we prefer it that way... if you want a creamier, thicker sauce... use a bit more flour...
I cook my pasta separately... it's easier ... and this can be made ahead.. and refrigerated.. so all you have to do is add it into the skillet meal when you are making this dish.
I served this with a side salad and a slice of crusty Italian bread.
This recipe will make about 4 servings.
Try this.. it's quick and easy... and delicious!

Recipe:  Creamy Pesto Chicken and Portobello Skillet
All you need:

1 pound cooked chicken, cubed *See TIPS

1/2 pound pasta, cooked

1 pkg. (8 oz.) baby Portobello mushrooms, sliced

2 tablespoons olive oil

For the sauce:
2 tablespoons butter

2 tablespoons flour

1 teaspoon garlic powder

2 cups fat free milk

1/2 cup prepared basil pesto (commercial or homemade)

1/4 cup freshly grated Parmesan cheese

All you need to do:
To make the sauce:
In a medium sauce pan, melt the butter over medium heat.

Add the flour and garlic powder.... stir well to incorporate the flour... cook for a minute stirring constantly. 

Using a wire whisk, continuously stir as you add the cream and milk.

Stir until the sauce thickens.

Add the basil pesto and stir well.

Add the Parmesan cheese and stir well.

To make the Skillet Meal:

In a large skillet, heat the olive oil over medium high heat.  Add the mushrooms and cook for about 5 minutes until they are soft.  Add the chicken and stir well.

Add the cooked pasta and the sauce ... stir well and cook until heated through... about 5 minutes.

Serve immediately.

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