Fettucini With Pesto and Garlic Mushrooms

Published on May 17, 2011

Fettucini With Pesto and Garlic Mushrooms

Ingredients

**For vegetarian, leave out the chicken and add the sun dried tomatoes and asparagus.

Instructions

In a non stick skillet, sauté mushrooms and garlic in the oil for 10 minutes or until the juices are gone and the mushrooms  are starting to brown. Remove to a plate. Add the chicken pieces to the pan and sauté just until all pink is gone. Do not overcook or the chicken will get tough. Return the mushrooms to the pan and mix them with the chicken pieces. Remove from heat and keep warm. Toast the 3 tablespoons of pine nuts and set aside. Boil fettucini according to directions, drain and return pan to heat to boil off excess water. Fold the pesto into the fettucini until the noodles are all coated. Transfer to a heated serving dish and place the chicken and mushrooms on the top and sprinkle with the reserved nuts. Serve with the cheese.

*Whole Foods carries a very good gluten free fettucini by Tinkyada.

Pesto

Pesto

Ingredients

Instructions

Put pesto ingredients in food processor and process/pulse just enough so you can still see the pieces of basil and finely chopped nuts.

Fettucini With Pesto, Chicken and Garlic Mushrooms
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flowers at farmer's market
garlic
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basil