Sarah’s Cooking Corner – Pesto Pasta (By Sarah Sutherland)
This savory 1 skillet meal is a fast and easy solution for busy weekday suppers. The sunflower seeds add an interesting twist to the traditional pesto dish, although they may be omitted for those with nut allergies. Whole wheat pasta may be substituted for a healthier option. My family enjoys this meal served with 3 Ingredient Muffin Biscuits, so I’ve included the recipe for them beneath the pesto recipe. Enjoy!
1 large white onion, chopped
1 teaspoon minced fresh garlic
1/2 cup sunflower seeds
1 pkg. sliced fresh mushrooms
2 lbs uncooked boneless skinless chicken tenders or breasts, cubed
1 Tablespoon olive oil
1 pkg. pesto seasoning (use the required amounts of olive oil and water)
5 cups cooked spaghetti
To Taste, salt – pepper – parsley
- Melt the butter in a large skillet. Add the garlic and onions; saute until the onions are caramelized. Set aside in a bowl.
- Saute sunflower seeds, mushrooms, and chicken pieces in olive oil. Add the onions when the chicken pieces are cooked through with no pink in the center. Mushrooms should turn dark. Add salt, pepper, and parsley to taste.
- Add the cooked pasta to the sauteed mixture and reduce the heat to a simmer.
- Prepare the pesto seasoning as directed on the package itself. Pour the pesto over the sauteed mixture and toss well. Cook until warmed through, about 3 more minutes.
Bonus Feature: 3-Ingredient Muffin Biscuits
1 cup self-rising flour – 1/2 cup milk – 2 Tablespoons mayonnaise
- In a bowl, cut together the mayonnaise and the flour until mixture resembles coarse crumbs. Add the milk; combine to form a soft, sticky dough.
- Divide the dough into six greased muffin tins.
- Bake at 425 deg. for 15 – 17 minutes or until lightly browned.