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.
TIPS
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 carrots...to 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:
General:
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 butter1 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 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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