My husbands favorite meal is pasta with pesto. I make it for him all of the time! Ordinarily I make homemade pesto. I couldn’t make it homemade yesterday for our special pasta dinner because we currently don’t have a food processor! We are in the Boston area for three months for my husband’s job- and don’t have most of our belongings with us.
Using store bought pesto makes this meal super easy. I love that this meal includes carbs, veggies and protein. Everything you need in one pot. I recommend you make a big pot of it- and save the leftovers for weekly lunches. The recipe serves 4- but the servings are very large!

Easy chicken pesto with mushrooms and asparagus
1 pound box of farfalle pasta (bowties) or any other type of pasta of your choice
2 boneless skinless chicken breasts- cut into bite sized pieces
1 1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons butter divided
1 bundle of asparagus cut into 1 inch pieces
8 ounce pack of button mushrooms- chopped
2 cloves garlic chopped                                                                                                       1/2 cup grated Parmesan cheese divided                                                                         1/4 cup half and half                                                                                                                8 ounce container store bought pesto

-Put a large pot of salted water on to boil for the pasta. Add pasta and cook according to directions. Take 1-2 minutes off the cooking time for al dente.

– Sprinkle the salt, pepper, paprika, and garlic powder on the chicken.

– In a large pan melt 1/2 tablespoon butter and 1/2 tablespoon olive oil. Add the chicken. Spread it out and don’t stir for a while to get the chicken browned. Remove when fully cooked. Set aside.

– In the same pan add the remaining olive oil and 1/2 tablespoon butter. Add the mushrooms. Cook for 3 minutes, then add the asparagus. Brown and cook for 5 more minutes. Add the garlic and cook 2 minutes. Sprinkle with the remaining salt and pepper.

– In the pasta pot add the cooked pasta. Top with the remaining butter and 1/4 cup grated Parmesan cheese. Stir and add the pesto and 1/2 and 1/2.  Add the chicken and veggies and stir. Top with remaining Parmesan cheese.

Optional- Add crispy bacon for a smoky flavor. Substitute or add onions, peas or whatever other veggies you like. Shallots would be great.