Total Time
20mins
Prep 20 mins
Cook 0 mins

Found this by doing a web search. Definitely not my own. I always add some sliced onions and top with parmesan chicken.

Ingredients Nutrition

Directions

  1. Cook pasta as directed on packaging.
  2. While pasta is cooking, saute the tomatoes and mushrooms in about a tablespoon of EVOO.
  3. When the pasta is almost done, add the wine to the tomatoes and mushrooms and reduce for 2 minutes. Then add the cream to the tomatoes and mushrooms and reduce for another 1-2 minutes. Add the pesto and stir well.
  4. Drain pasta and add to the pesto mixture. Stir very well and let sit a minute to soak up the pesto.
  5. Plate and top with shredded parmesan cheese!
Most Helpful

My family loves this! I double the recipe and add shrimp. Yum!!

kmw1101 November 09, 2014

Cut this down for two of us and we totally enjoyed this dish! I did use homemade pesto that I had in the freezer from my fresh basil I had this year and this is a great recipe to use it in. Made for Fall PAC 2012. Thank you for posting.

mama smurf October 31, 2012

Loved it! I sauted chucks of chicken breasts before adding the tomatoes & mushrooms. I think a touch of garlic would be good. This is going into my Permanent Addition cookbook.

Claudia Dawn October 30, 2012