Total Time
Prep 25 mins
Cook 0 mins

This is a recreation of one of my favorite dishes at a local brewpub.


  1. Cook the pasta according to package directions in plenty of boiling, salted water. Drain and return to pot.
  2. Meanwhile, cook the mushrooms over medium high heat in a dry skillet, until they have given off liquid, and it evaporates.
  3. Add the pine nuts and cook until they are toasted.
  4. Cut the chicken into small cubes (this works better if it is just slightly frozen. Season lightly with salt and pepper.
  5. Add the olive oil to the skillet, and then cooking the chicken until no longer pink.
  6. Add the mixture from the skillet, and the pesto, to the pasta in the pot, and toss well.
  7. Add the diced tomato just before serving.