Christina's Pesto Cream Pasta

Prep Time:

25 minutes

Cook Time:

20 minutes

Serves:

8 servings

About the Recipe

Podcast Guest Christina Salem share her easy to make family dinner.

2-4 T. olive oil
1-3 cloves garlic, minced
1 C. or more cherry tomatoes, halved
1 C. or more baby bella or white button mushrooms, cleaned and sliced
1 C. prepared basil pesto (Costco has a fantastic one. I also love the Contadina brand found in almost any grocery store.) 1 C. is just a starting point. You might like it more pesto-y.
½ C. or more sour cream
1 package refrigerated or frozen cheese tortellini or 1 package bow-tie pasta, whichever pasta you prefer.
1-3 C. cooked chicken, depending on your preference.

Step 1:

In a large sauté pan, heat the olive oil over medium heat and add the

mushrooms, trying not to crowd them too much. Add more oil if necessary.

When they are finished set aside, add more oil and sauté the tomatoes for a

minute or two before adding the garlic. When finished, combine them with the mushrooms and set aside.

Step 2:

Heat up water in a large pot, salt generously and bring to a boil before adding in

pasta of your choice. Drain when finished.

Step 3:

Heat up water in a large pot, salt generously and bring to a boil before adding in pasta of your choice. Drain when finished.