- 1 boneless/skinless chicken breast, cubed
- ~3/4 of a package of mushrooms, chopped
- ~2.5 oz prosciutto, chopped
- Pesto cream sauce
- Pesto cream sauce
- Feta cheese, to taste
Saute chicken & mushrooms in a bit of olive oil. Add prosciutto once chicken is cooked and heat through.
Cook pasta as directed on the package (I use fresh pasta). Drain.
Make a cream sauce with pesto mixed in…or buy the Garlic & Herb pasta mix (pictured…Knorr makes it, and one of the other brands makes it as well…don’t buy the pesto pasta mix, it’s not quite the right flavor). Follow as directed on the package, but use about 1/3 more milk…so if it calls for 1 1/2 cups milk, use 2 cups. This stuff tastes pretty good and is close to how American Grill’s tasted, BUT…a fresh pesto cream sauce would be even better.
Mix everything together…pasta, chicken mixture & sauce. Add crumbled or cubed feta cheese at the end so it doesn’t melt away…but mix it in. Put in as little or as much as you like.
Makes enough for about 4 people I would guess.
Bon appetit!
(My Mom’s notes and tips for making this: When I make this I like to use the ‘from scratch’ cream sauce. I use a plain pesto mix (this is dry pesto mix that adds olive oil - this in not the pasta pesto mix.) Mix and add that to the sauteed chicken, mushroom and prosciutto - set aside. This allows the flavor to infuse the chicken while the sauce is made. I then add cream (yes, real cream) to the pan drippings and slowly cook until it is of sauce consistency. I add the chicken mix to the cream - heat through and serve over the pasta. Be careful not to‘break’ the sauce by over heating. Of course higher in calories. You will have to decide if the calories are worth it. I, the butter queen, think they are….although both versions are DELICIOUS!)
