Creamy Chicken Mostaccioli Pasta

Name: Creamy Chicken Mostaccioli Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 ounces mostaccioli pasta; 2 (5 ounce) skinless, boneless chicken breast halves; 2 tablespoons pesto; 1 tablespoon vegetable oil; 1 (16 ounce) jar Alfredo sauce; 1 (4.5 ounce) can sliced mushrooms, drained; salt and ground black pepper to taste

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Cost: $3.10 /serving

Author : LIVING4HIM

Ingredients

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12 ounces mostaccioli pasta2 (5 ounce) skinless, boneless chicken breast halves2 tablespoons pesto1 tablespoon vegetable oil1 (16 ounce) jar Alfredo sauce1 (4.5 ounce) can sliced mushrooms, drainedsalt and ground black pepper to taste

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Instructions

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Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and reserve 1/2 cup pasta water.

Step 2

Meanwhile, trim chicken of fat and slice across the grain into thin strips. Toss the chicken strips with pesto in a bowl, using your hands to make sure chicken is well covered.

Step 3

Heat oil in a large skillet over medium heat. Add chicken and cook and stir until no longer pink, 5 to 7 minutes.

Step 4

Stir Alfredo sauce, mushrooms, salt, and pepper into the chicken. Pour reserved pasta water into the Alfredo jar; shake to rinse, then pour into the skillet. Heat just to a boil, then turn off the heat and stir in pasta.