This pasta pesto is a creamy pasta dish with chicken, mushrooms, spinach and sundried tomatoes. It’s simple to make and shines with the true flavours of Italy. Make it with fresh or dry pasta, or see my recipes on how to make fresh pasta from scratch. I used Swiss brown mushroom, but you can certainly use other mushrooms.
Place a large pot of water on high heat for your pasta. Add salt once the water boils.
Slice the mushrooms medium thick. Chop the sundried tomatoes, chop the spinach. Keep aside.
Slice the chicken breast into thin slices width wise.
Place a frying pan on medium heat with 2 tbsp of olive oil and brown all the chicken pieces evenly. Set aside.
To the same pan, add 1 tbsp olive oil plus the sliced mushrooms. Cook until brown. Add garlic cloves minced or finely chopped. Add the sundried tomatoes, chilli flakes and chicken stock. Return the chicken to the pan. Season with salt and pepper, add the pesto and cream. Leave on medium heat until sauce has reduced to a thick consistency. Stir occasionally.
Cook your pasta by adding to water. (Cook one minute less as the pasta will continue to cook in the sauce). Once cooked, drain water and add directly into the sauce with the chopped spinach. Mix well on low heat for approx 1 minute.
Serve pasta on hot plates, scoop up any chicken pieces and place on top. Spoon on any sauce from the pan. Top with a little grated Parmesan cheese.
Don't over reduce the cream sauce, as you want a little bit of liquid, otherwise pasta can become gluggy.
By Joel Mielle
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