Chicken, Pesto and Mushroom Pasta

Pasta. It’s my ultimate comfort food. Recently on a trip to Italy I indulged, well got very comfortable, with a little to much of it. I fell in love again with fresh pasta, and ever since I got home I have been craving it like crazy.

Lucky my favourite (+ local) pasta Willunga Pasta sells the most incredible fresh pasta in flavours like chilli and garlic, beetroot and even parsley and garlic. And even better, it’s also available in Gluten Free and doesn’t taste like cardboard. YAY!

Here’s a little pasta recipe the other half whipped up using some of this gorgeous pasta. It serves two (or one and a half if you don’t like sharing).

Ingredients

• 2 100 gram nests of fresh spinach flavoured Willunga Pasta
• 8 mushrooms
• 1 chicken breast
• 2 tablespoons of good quality olive oil
• Basil pesto (about 100grams)
• Salt and pepper to taste
• Parmesan (my favourite is the Alexandrina Cheese co parmesan)

Method

1. Slice chicken breast into thin pieces/strips. The size doesn’t have to be perfect as long as the thickness is even for cooking.
2. Add half the oil to a non-stick fry pan. Add the chicken breast and toss it in the pan until its cooked through fully.
3. While its cooking chop up the mushrooms. Once the chicken is done add half of the pesto and the mushrooms. Cook until the mushrooms become soft.
4. Boil water in a separate saucepan. Once at a rolling boil add the fresh pasta. Cook for three minutes.
5. Once cooked, drain the pasta and add it to the mushroom and chicken mixture. Add the rest of the pesto and some extra olive oil if needed.
6. Serve with pine nuts and fresh parmesan.