This is a simple meal to make. So simple that I didn’t even really consider it a “recipe” until I really stopped to think about it for a second. I often make pesto pasta- it’s a weeknight staple for us. I like to throw in some chicken or leftover coined bratwursts. Sometimes I’ll toss in tomatoes, sometimes zucchini and squash. And I recently discovered that walnuts make an excellent addition to pesto pasta, both for flavor and texture purposes.
This particular pesto pasta combination stemmed from my recent quest to start liking mushrooms. Yes, I’ve been really trying. I know they’re super good for you,especially for the respiratory system that I seem to have so much trouble with. So, I’ve had them three times this month…all in pesto pasta. Conclusion: when trying to acquire a taste for something new, sometimes you can trick yourself into it by hiding the new item in an already well-liked item.
1/2 pound Fettuccine pasta
1 tbsp. Olive Oil
3/4 cup shredded rotisserie chicken
2 white mushrooms (more if you’re not slowly introducing them to your diet like I am)
3 green onions
1/3 cup pesto
2/3 cup walnuts
Makes about 4 servings
Step 1: Boil the Fettuccine according to package directions. While the pasta is cooking, slice the green onions and mushrooms.
Step 2: Saute the mushrooms and green onions in olive oil over medium heat until tender and cooked through. Add the cooked rotisserie chicken to the mix for about 3 minutes, long enough so it warms up but doesn’t dry out.
Step 3: When the pasta is cooked to your liking, drain it and return it to the pan. Immediately add the pesto and stir until it is evenly distributed over the pasta.
Step 4: Add the chicken and vegetables to the pot, or to individual servings, depending on your preference.
Step 5: Top with walnuts.