This dish is so easy to prepare especially when i'm too lazy to cook and do all the prep. All I have to do is boil water, cook the pasta, drain and add pesto, salt & pepper. While the chicken is just seared in butter. I also saute sliced baby Portabella mushrooms after searing the chicken, less clean up. For the boiled Broccoli, I blanch it first before cooking the pasta in the same water, that way I only use 1 pot. Then reheat the Broccoli in the microwave before serving.
2 Chicken breasts
Salt & Pepper
Flour for dredging
1 Package Buitoni Cheese-stuffed Tortellini pasta
4 oz Store bought Pesto
Olive oil, some
Grated Parmesan cheese, optional
8 oz Sliced Mushrooms
3 tbsp Unsalted Butter
Boil water in a pot. Add salt and a little oil. Cook pasta until al dente. Drain in a colander and return to the pot. Add 4 oz. Pesto, add olive oil if too dry. Adjust seasoning with salt & pepper.
Clean chicken and pat dry with paper towel. Season with salt, pepper, garlic & onion powder. Dredge in flour. Heat 2 tbsp butter. Sear chicken breast atleast 7 minutes on each side or depending on the thickness. Set aside on a plate. In the same pan, add 1 tbsp butter, saute the mushrooms, season with salt & pepper.