Chicken Fusilli in Pesto Cream

3 boneless, skinless chicken breasts ¾ cup Pinot Grigio or other white wine
4 Tbsp extra virgin olive oil ½ cup heavy cream (38%)
Salt to taste 1 cup grated Parmesan cheese
Freshly ground black pepper ¾ cup basil pesto
1 onion chopped 1 Tbsp all purpose flour
3 cloves garlic, minced 3 Tbsp water
2 Tbsp butter 3 plum tomatoes, diced
1 ¼ cups sliced button mushrooms 2 cups fusilli pasta

Makes 6 servings

  1. Preheat oven to 450 Degrees F
  2. Brush chicken breast with 1 1/2 Tbsp olive oil and season with salt and pepper
  3. Bake for 20 minutes or until chicken is cooked through. Let the chicken cool, then slice and set aside.
  4. Heat remaining olive oil in large skillet over medium heat. Sauté onions until tender and translucent.
  5. Stir in garlic, butter and mushrooms and sauté until mushrooms are soft. About 1 minute.
  6. Season with salt and pepper and add wine. Simmer for 5 minutes
  7. Stir in cream and parmesan cheese and cook until melted.
  8. Add in pesto and simmer for 5 minutes
  9. Dissolve flour in water and then stir into pesto/cheese/cream mixture.
  10. Add tomatoes and chicken and cook for 4 minutes or until chicken is heated through.
  11. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 to 12 minutes or until al dente (Your taste)
  12. Drain pasta. Toss pasta with sauce until evenly coated and serve