If you saw the previous post, you know that we made pesto last weekend. Well, we didn’t manage to eat it all for lunch (a cup and a half is a lot for two people), so we decided to use the leftovers for a pasta sauce.
This dish is not Genovese sauce but it is inspired by those simple flavours, and a lot more filling.
Ingredients
1 tbs olive oil
2 chicken breast fillets
10 medium-sized mushrooms (Swiss browns are good)
½ cup pesto
1 cup cream, marscarpone or crème fraiche
Method
Cut the chicken into small pieces and fry in olive oil on medium heat until golden.
Slice the mushrooms and add to the pan. Mix through until coated with pan juices and starting to cook through.
Reduce the heat to low, and stir the pesto through. Heat through until fragrant.
Add the cream and bring to a simmer. Stir until thickened, leaving enough liquid to coat freshly cooked pasta.
Bellissimo!