Pesto Chicken Pasta

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 whole boneless skinless chicken breasts
• 1 package of knorr creamy pesto sauce
• 1 1/2 cups 2% low-fat milk
• 1/2 cup of grated parmesan cheese
• 2 tablespoons lemon juice
• 3 tablespoons butter
• 1/8 teaspoon lawry's seasoning
• salt
• pepper
• garlic powder
• 1 (8 ounce) box small penne pasta
• 8 ounces fresh sliced mushrooms

Recipe

• 1 combine package of knorr pesto sauce, milk, parmesean cheese, lemon juice and lawry's seasoning in a sauce pan.
• 2 whisk ingredients together.
• 3 bring to a boil and then turn down to a low simmer. stirring every few minutes so that it does not burn. the sauce will thicken up a bit.
• 4 cook noodles in seperate pan according to directions on the box.
• 5 in another pan sautee the sliced mushrooms on medium heat in 1 tsp of butter. sprinkle with salt, pepper and lawry's seasoning. sautee about 5 minutes.
• 6 remove mushrooms from pan and set aside.
• 7 pound the chicken so that is is about a quarter inch thick. season with salt, pepper and garlic powder on both sides.
• 8 melt remaining 2 tbs of butter in the pan.
• 9 add the chicken. cook about 3 1/2 minutes on each side. only flipping once. heat should be at about medium to medium high. depending on your stove.
• 10 remove the chicken from the pan.
• 11 slice up the chicken in thinner pieces.
• 12 mix the noodles, mushrooms, chicken and sauce together.
• 13 serve with garlic bread and an italian tossed salad.
• 14 enjoy.