Pesto Chicken Pasta

• 2 whole boneless skinless chicken breasts
• 1 package of knorr creamy pesto sauce
• 1 1/2 cups 2% low-fat milk
• 1/2 cup of grated parmesan cheese
• 2 tablespoons lemon juice
• 3 tablespoons butter
• 1/8 teaspoon lawry's seasoning
• salt
• pepper
• garlic powder
• 1 (8 ounce) box small penne pasta
• 8 ounces fresh sliced mushrooms

1. Combine package of Knorr pesto sauce, milk, parmesean cheese, lemon juice and Lawry's seasoning in a sauce pan.
2. Whisk ingredients together.
3. Bring to a boil and then turn down to a low simmer. Stirring every few minutes so that it does not burn. The sauce will thicken up a bit.
4. Cook noodles in seperate pan according to directions on the box.
5. In another pan sautee the sliced mushrooms on medium heat in 1 tsp of butter. Sprinkle with salt, pepper and Lawry's Seasoning. Sautee about 5 minutes.
6. Remove mushrooms from pan and set aside.
7. Pound the chicken so that is is about a quarter inch thick. Season with salt, pepper and garlic powder on both sides.
8. Melt remaining 2 tbs of butter in the pan.
9. Add the chicken. Cook about 3 1/2 minutes on each side. Only flipping once. Heat should be at about medium to medium high. Depending on your stove.
10. Remove the chicken from the pan.
11. Slice up the chicken in thinner pieces.
12. Mix the noodles, mushrooms, chicken and sauce together.
13. Serve with garlic bread and an italian tossed salad.
14. Enjoy.

chicken breasts, pesto sauce, milk, parmesan cheese, lemon juice, butter, salt, pepper, garlic, penne pasta, mushrooms

Taken from www.food.com/recipe/pesto-chicken-pasta-372060 (may not work)