chicken fusilli in pesto cream recipe

INGREDIENTS

• 3 boneless, skinless chicken breasts
• 3 tbsp (45ml) extra virgin olive oil
• Salt
• Freshly ground black pepper
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp (25ml) butter
• 1½ cups (375ml) sliced button mushrooms
• ¾ cup (175ml) Pinot Gris or Chardonnay
• ½ cup (125ml) heavy cream (38%)
• 1 cup (250ml) grated Parmesan cheese
• ¾ cup (175ml) pesto
• 1 tbsp (15ml) all-purpose flour
• 3 tbsp (45ml) water
• 2 plum tomatoes, diced
• 2 cups (500ml) fusilli pasta

METHOD

How to make chicken fusilli in pesto cream

1. Preheat oven to 450°F (230°C). Brush chicken breasts with 1 tbsp (15ml) olive oil and season with salt and pepper. Bake for 20 minutes or until chicken is cooked through. Let cool then slice and set aside.

2. Heat remaining olive oil in a large skillet over medium heat. Sauté onion until tender and translucent. Stir in garlic, butter and mushrooms and sauté until soft and fragrant, about 1 minute. Season with salt and pepper and add wine. Simmer for 5 minutes.

3. Stir in cream and Parmesan cheese and cook until melted. Add pesto and simmer for 5 minutes. Dissolve flour in water, then stir in. Add tomatoes and chicken and cook for 4 minutes or until chicken is heated through.

4. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 to 12 minutes or until al dente. Drain and toss with sauce until evenly coated and serve.