Pesto Pasta With Chicken

Garlic Salt
Sea Salt
1/2 box of GF Ritoni (Barilla is my choice)
1/4 onion chopped
1 C Almond Milk (unsweetened)
3 cloves of garlic chopped
2 T of EVOO
3 T of butter
1 T all purpose flour
1/4 C of parmigiana
1/2 C of basil pesto (I used Costco)
1 Chicken Breast thinly sliced
8 Button mushroom sliced
1 Crown of broccoli chopped into bite size

Season the chicken with garlic salt and fresh cracked pepper.  Add 1 tablespoon of EVOO onto a pan and cook the chicken.  When fully cooked, set aside.

Cook your pasta accordingly.  I would add some salt and EVOO into the pasta water.  Drain it and set aside.

Heat 1 tablespoon of EVOO onto a skillet over medium heat.  Add in the onion and saute it until it becomes translucent.  Add in garlic, cook for 1 minute.  Stir in the butter and let it simmer for about 5 minutes.  Whisk the milk and flour together, add pepper and salt to taste to the mixture.  Pour it on to the skillet.  Simmer it for about 5 minutes, stir it constantly.  Mix in the cheese and pesto.  Add in the chicken, mushroom, and broccoli.  Heat through and toss in pasta.

Pair with white wine and an enormous serving of salad!


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