8 ounces mushrooms, sliced (about 3 cups) 1/4 cup pine nuts
3-4 T. extra-virgin olive oil 1/2 cup pesto
Kosher salt two chicken breasts cut into strips (optional)
Freshly ground black pepper 1/3 c. shredded Parmesan
Preheat oven to 425 degrees. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil. Toss to make sure everything is coated. Sprinkle lightly with kosher salt and ground pepper. Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split. While the vegetables are roasting, stir fry the chicken strips in a little olive oil. Cook pasta according to package directions. While the pasta is cooking, place the pine nuts in a small skillet over medium heat. Stir frequently until the nuts turn golden brown and look slightly glossy, about 7 minutes (careful--they will burn easily). To assemble, toss the drained pasta with pesto chicken and Parmesan cheese. Top with tomatoes and mushrooms and sprinkle with pine nuts and additional Parmesan if desired.
Note: It is yummy with homemade pesto or Costco pesto tastes really good too.
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