I started with a pound of frozen chicken tenderloins. I browned the chicken in two tablespoons of butter. I seasoned the chicken with some garlic salt before sauting. I got water boiling for the pasta as the chicken cooked.
The recipe didn’t call for mushrooms, but guess what? I had them so I added them about half way through cooking the chicken.
Once the chicken was fully cooked, I added a can of cream of chicken soup (the recipe called for cream of celery but I didn’t have any), 1/2 cup of pesto, and 1/2 cup of milk to the chicken and mushrooms. Now, I should have cubed up the chicken before adding soup and milk. I recommend you doing so if you make this dish.
I use store bought pesto. Giada has a great pesto available at Target. Highly recommend it!
Bring it to a boil and then simmer for five minutes. When the bowtie pasta is cooked, add it to the chicken and sauce.
I topped with some mozzarella cheese to add to the creamy goodness.
What are you serving up this week? Link on up to Hunk of Meat Monday!
Gooseberry Patch gave me the Farmers’ Market Favorites cookbook free of charge. After I prepare 10 recipes I will have a free cookbook to give away to one of my readers.