Chicken Pesto with Mushrooms

Talk about a good weeknight meal to add to the rotation… rotisserie chicken and pre-made pesto make this dinner come together so quickly. It’s a pretty forgiving recipe! If you want more ‘sauce’ to spoon over a bowl of quinoa, just add a bit more chicken broth. This is a little bit lighter on the pesto so if you want more flavor, throw more in. You can even switch up the protein with shrimp! So versatile!

Let me give you a tip- when you bring home a delicious Costco rotisserie chicken that you saved so much money on (compared to the usual grocery store rotisserie chicken), brake that bad boy apart before storing it in the fridge. You’ll want to just throw it in the fridge and deal with it later buuuuuut… suck it up and do it now! You’ll thank me later when you are able to get ALL the chicken meat off the bones. It’s pretty much twice as much chicken as you’d get from just picking at an already refrigerated chicken. You’re welcome in advance 🙂

Chicken Pesto with Mushrooms

By Lindsay Gosselin Serves: 2-4 Prep Time: 10 minutes Cooking Time: 15 minutes

Ingredients

• 2 tbsp extra virgin olive oil
• 8 oz cremini mushrooms (button mushrooms will work too), sliced
• 1-2 gloves garlic, minced
• 1 c chicken stock
• ¼ tsp red pepper flakes (or as much as you’re comfortable with)
• 2 c rotisserie chicken, cubed into bite-sized pieces
• 3 tbsp pesto
• 2 tbsp fresh parsley or basil (optional), chopped
• 2 c quinoa* (optional), cooked

Instructions

1

In a large saucepan, heat 2 tbsp extra virgin olive oil on medium heat. Add the sliced cremini mushrooms to the pan and cook 3-4 minutes, stirring occasionally, until the mushrooms start to brown a bit.

2

Add the minced garlic and cook for 1 minute, until fragrant (and your kitchen smells amazing from delicious garlic cooking!).

3

Next, add the chicken stock and red pepper flakes and bring to a simmer. Simmer 3-4 minutes until the chicken stock reduces down just a bit.

4

Add the rotisserie chicken and pesto. Turn to low and stir to combine. Cook 2 minutes until just heated through.

5

Top with the fresh parsley or basil, if using. Now’s the fun part… eat!

Notes

*If using quinoa, I like to add a little extra chicken broth to make more of a sauce to run over the bowl of quinoa. **If using quinoa, this recipe can easily serve 4.