Creamy Chicken Pesto Cavatelli

One of my new year's resolutions was to try new things, and be more adventurous in the kitchen. One of my other resolutions was to write for this blog more. There's nothing that I love more than cooking for those that I love. So why not share some of that love with others. So here goes ...

I noticed that towards the end of last year I found myself making the same things over and over. And while they were recipes that Scott and I loved, I wanted to have more variety this year. So I took a look in my pantry, did a little perusing on Pinterest, and threw this together.

This recipe made 3 servings, but it would be easy enough to double or triple it if you're expecting a crowd. I think it's also something that would be great split up for lunches during the week. Hope you enjoy!

Ingredients

• 1 large chicken breast, sliced into thirds and pounded thin
• 1 egg + splash of milk 
• 1-2c flour, seasoned with salt and pepper
• 1-2c italian breadcrumbs
• 1 8oz jar pesto sauce (or homemade if you have the time)
• 8oz shredded mozzarella cheese
• 8oz sliced mushrooms
• 8oz broccoli florets
• 1/2c heavy cream
• 1lb cavatelle or other pasta
• salt + pepper
• olive oil

Directions

1. Preheat your oven to 375 degrees.
2. Prepare your breading stations: flour in one pan, egg wash in one pan, and breadcrumbs in another.
3. Dip your chicken in the egg wash and then cover in breadcrumbs and put on a greased baking sheet.
4. Drizzle with olive oil and bake for 10 minutes, then flip over and bake for another 5 minutes.
5. Remove the chicken from the oven, and spread 1tb pesto on each piece of chicken and cover with your shredded mozzarella. Return to the oven for 5 more minutes or until the cheese is fully melted.
6. While your chicken is cooking ...
7. Have your pasta pot ready to go and almost boiling. When it comes to a rolling boil, add in your pasta and cook per the directions on the box. Then drain your pasta and set aside.
8. In a large skillet, saute your mushrooms and broccoli until they are fully cooked. 
9. Add in your cooked pasta and stir. Then stir in all but 3tb of pesto sauce and the heavy cream. Sprinkle the remainder of your mozzarella on top and stir in until melted.
10. Serve your pasta alongside one piece of chicken per person.

Pound out your chicken and set up your breading stations.

Drizzle with olive oil and pop in the oven.

Saute your broccoli and mushrooms.

Cover your baked chicken with pesto and mozzarella.

Almost ready to enjoy.

Add the finishing touches to your pasta.