Joanne’s Pesto Pasta with Chicken and Mushrooms

My friend Joanne gave me this recipes, as well as a bunch of fresh basil from her garden so I could try it immediately. Oh. My. Goodness. This is DELICIOUS!

Pesto Pasta with Chicken and Mushrooms

1 ½ -2 cups medium pasta, cooked
1 chicken, cooked, cut into pieces
1 cup mushrooms, sautéed in butter
3-4 Tablespoons of Pesto
1-2 Tablespoons olive oil (optional)

Combine ingredients. Sprinkle Parmesan on top before serving (I mixed some in, as well).

Pesto
2-4 garlic cloves
1 ½ cups fresh basil leaves
¼ cup pine nuts (I used walnuts)
½ teaspoon salt
¼ teaspoon pepper
½ cup olive oil

Liquefy all ingredients in food processor.   Put in small containers to store (ice cube trays work well), as it will only stay fresh about 1 week in the refrigerator. It freezes well.

Mix a little with hot pasta to serve. Then sprinkle with Parmesan cheese. It is also good mixed in a cream sauce.