Okay, I know it’s pretty obvious from this blog that I am in love with food.
However, I’m not exaggerating when I say, this may just be my favorite recipe thus far. Let’s just say that both my hubby and I were licking our bowls clean! Of course, with the two of us, you really can’t go wrong when olive oil and mushrooms are involved. However, I think it was the homemade pesto that sealed the deal on this one.
Every flavor seemed to blend together perfectly.
Oh, and it also doesn’t hurt that it goes amazingly well with a great glass of cabernet or shiraz. 😉
Chicken and Veggie Pasta with Sun-dried Tomato Pesto
Ingredients:
- 1 pound whole grain linguine
- 1 to 2 T extra virgin olive oil
- 1 large red onion, sliced into eighths
- 1 to 1 1/2 pounds boneless, skinless chicken breast
- Sea Salt, according to taste
- 2 heads fresh broccoli
- 16 oz. mushrooms, sliced
- Balsamic vinegar, according to taste
- Salt-free seasoning blend, according to taste
- 1 batch of sun-dried tomato pesto
Bring a large pot of water to boil and add the pasta.
While the pasta is cooking, heat the olive oil over medium-high heat in a large wok or deep skillet. Add the onion to the pan and sauté for a few minutes.
Add the chicken to the pan, and sauté until the chicken begins to brown.
Add the veggies, sea salt, spices, and balsamic vinegar to the mixture. Cook until the veggies are tender.
Drain the pasta and stir in the pesto until it is evenly distributed.
Add the chicken and veggie mixture to the pesto pasta.
Garnish each serving with a sprinkle of Italian cheese, if desired.
Savor the nommyness! 😉
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THAT looks so good… mmmmm… it is on the list for supper this week. Now, since we’ve been to the Strawberry Festival, how about a few ideas on how to use all of these srtawberries?
Yay!! I can’t wait to hear what you think when you try it! Hmmm…I don’t have any strawberries on hand at the moment, but I’ll try and work on that soon! 🙂