This is an easy, kid-friendly mostaccioli pasta dish with lots of add-in possibilities. Garnish each serving with fresh basil and grated Parmesan or Pecorino Romano cheese.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
524 Calories
Recipe Instructions
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.
Ingredients
1 tablespoon vegetable oil
1 (4.5 ounce) can sliced mushrooms, drained
salt and ground black pepper to taste
2 tablespoons pesto
2 (5 ounce) skinless, boneless chicken breast halves
