Ingredients:
2 tablespoons olive oil
1 lb boneless skinless chicken breasts
2 cups sliced mushrooms
1 onions, chopped
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons flour
4 cups milk
2 cups small shell pasta
1/2 cup prepared pesto sauce
1 red peppers, diced
Directions:
Heat 1 tbsp of the oil in a large pot over medium heat; cut chicken into 1 inch strips& brown in oil.
Remove from pot& keep warm.
Add remaining oil to pot; cook mushrooms, onion, salt& pepper, for about 5 minutes or until softened, stirring constantly.
Whisk flour into milk; gradually stir into pot, stirring to scrape any veggie bits that are stuck to the bottom and bring to a boil.
Stir in pasta& chicken, cover, reduce heat and simmer for 10 minutes or until pasta is almost tender& chicken is no longer pink.
Stir in pesto& red pepper; cook, uncovered for about 5 minutes or until pasta is tender& sauce is thickened.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.