This has been one of my favorite recipes for over ten years. It is perfect when you need to feed a bunch of people and want leftovers for lunch the next day. The one change I have made over the years is a switch from regular semolina pasta to brown rice pasta. It has more nutrients and the complex carbohydrates do not spike blood sugar the way that the simple carbohydrates in regular white flour do. Of all the alternative and healthier pastas I think that this one tastes the best and has the closest consistency to regular pasta.
Simple Pesto Pasta
Prep time
Cook time
Total time
Serves: 10-12
INGREDIENTS:
- 6 chicken breasts, cut into bite sized pieces
- 5½ cups brown rice rotini or fusilli (1 16oz bag)
- 4 cups white mushrooms, sliced
- 2 bell peppers, de-seeded and chopped
- ¾ cup feta, crumbled
- ½ - ¾ cup pesto (depending on preference and thickness)
- ½ cup sun dried tomatoes, julienned
- 2 tablespoons cold-pressed olive oil
DIRECTIONS:
- Cook the pasta according to package instructions. Place the olive oil in a large skillet and heat over medium high, then add in the chicken and sautée until fully cooked through. Add the mushrooms and bell peppers to the skillet, continuing to sautée until they are cooked evenly. Once the pasta, chicken, mushrooms and pepper are fully cooked, combine them in a large bowl and toss with all the other ingredients. Serve warm or cold.
