Name: Creamy Chicken Mostaccioli Pasta
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Mostaccioli pasta - 12 ounces; Skinless, boneless chicken breast halves - 2 (5 ounce); Pesto - 2 tablespoons; Vegetable oil - 1 tablespoon; Alfredo sauce - 1 (16 ounce) jar; Sliced mushrooms, drained - 1 (4.5 ounce) can; Salt and ground black pepper to taste - 1 (4.5 ounce) can

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Chicken Mostaccioli Pasta

1. Mostaccioli pasta - 12 ounces

2. Skinless, boneless chicken breast halves - 2 (5 ounce)

3. Pesto - 2 tablespoons

4. Vegetable oil - 1 tablespoon

5. Alfredo sauce - 1 (16 ounce) jar

6. Sliced mushrooms, drained - 1 (4.5 ounce) can

7. Salt and ground black pepper to taste - 1 (4.5 ounce) can

How to cook deliciously - Creamy Chicken Mostaccioli Pasta

1. Stage

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.

2. Stage

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.

3. Stage

Heat oil in a large skillet over medium heat. Add chicken and cook and stir until no longer pink, 5 to 7 minutes.

4. Stage

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.