Penne Pasta With Chicken, Mushrooms And Pesto Sauce

• 4 ounces penne rigate (can use pasta of your choice)
• 2 boneless skinless chicken breast halves (about 1/2 lb)
• 5 -6 sliced white mushrooms
• 2 tablespoons olive oil
• 2 tablespoons blue cheese (can use Gorgonzola cheese)
• 3 tablespoons pesto sauce
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons shredded parmesan cheese
• fresh basil leaves, for garnishing

1. Boil pasta in salted water according to directions on the package.
2. In a large skillet heat olive oil on medium heat.
3. Cut chicken into small pieces, season with salt and pepper and cook in olive oil over medium heat for 5-7 minutes, until the outside appears cooked.
4. Add mushrooms and cook for another 4-5 minutes, so they release water.
5. Add pesto sauce and stir until evenly distributed. Continue cooking for another 2 minutes on medium.
6. Add heavy cream, stir and then add blue cheese. Reduce heat to medium-low and cook for another 2 minutes, stirring frequently. The sauce should thicken and get creamy.
7. Add cooked and drained pasta to the sauce and stir to evenly distribute the sauce.
8. Serve with shredded parmesan cheese on top.

penne rigate, chicken, white mushrooms, olive oil, blue cheese, pesto sauce, heavy cream, salt, black pepper, parmesan cheese, fresh basil

Taken from www.food.com/recipe/penne-pasta-with-chicken-mushrooms-and-pesto-sauce-516791 (may not work)