Best Chicken Shiitake Mushroom Basil Pesto Recipes

CHICKEN PESTO PASTA WITH MUSHROOMS

Steps:

• Heat olive oil in a large skillet on medium heat. Add chicken (chopped up) with sun-dried tomatoes (chopped into smaller bites) to the skillet, sprinkle with red pepper flakes. Saute for about 1 minute on medium heat.
• Add sliced mushrooms (add another 1 tablespoon olive oil if needed) and saute for about 2 more minutes (or a little bit more), until chicken is cooked through and mushrooms are softened.
• Add garlic, basil pesto, milk, and 1/4 teaspoon of salt. Bring to boil, immediately reduce to simmer and simmer, stirring until everything is well combined. Remove from heat. Taste, and add more salt, if needed.
• Cook pasta according to package instructions. Drain. Add cooked pasta to the sauce, reheat.
• Top with chopped fresh basil.

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS

Steps:

• Sprinkle the chicken breasts with salt and pepper.
• Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
• Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
• When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.

CHICKEN PESTO PASTA BAKE

Steps:

• In a large pot of boiling salted water, cook the pasta to just short of al dente.
• Drain the pasta, and place in a large mixing bowl.
• Add the chopped chicken and pesto to the bowl, and stir to coat.
• If adding vegetables, add them to the bowl now.
• Preheat the oven to 350°F.
• Spray a 9x13 baking dish with cooking spray.
• In a medium saucepan, melt the butter over medium heat.
• Add the flour, and whisk to form a roux.
• Cook for 2-3 minutes.
• Slowly whisk the stock into the roux.
• Bring to a boil, and contiue to whisk until the sauce is slightly thickened.
• Crumble the boullion cube, and add to the sauce.
• Stir in the lemon juice.
• Taste the sauce for seasoning, and add salt or pepper as needed.
• Add the sauce to the chicken and pasta mixture.
• Stir to combine well, then place the mixture in the prebared baking dish.
• Top with the grated cheese.
• If making ahead, cover at this point and chill until needed.
• Bake at 350F for 20-25 minutes, or until the sauce is bubbly and the top is golden. If made ahead, the baking time may need to be increased.