Pesto Gorgonzola Pasta
  • Cooking Time: 30 minutes
  • Servings: 6-8
  • Preparation Time: 15 minutes
  • 1 lb chicken breast cut up
  • 2 tblsp minced garlic
  • 1 bag fresh spinach leaves
  • 1 small jar of sundried tomatos
  • 1 cup of sliced mushrooms
  • 1 package of Buittonni pesto sauce
  • 2 tblsp olive oil
  • 1/2 cup gorgonzola cheese
  • 1/2 cup shredded mozerella cheese
  • 1 boxwhole wheat penne pasta
  1. Prepare pasta as recommended on package.
  2. While pasta is cooking:
  3. Brown the garlic and chicken in olive oil until chicken is thoroughly cooked.
  4. Add spinach and cover. Keep on medium heat and stir occassionally until the spinach is wilted completely.
  5. Chop sundried tomatos and add to chicken and spinach mixture.
  6. Add musrooms.
  7. Cook through until musrooms are tender.
  8. Add pesto sauce and combine.
  9. Drain pasta and throw into a large bowl- add pesto/chicken mixture to pasta.
  10. Add mozerealla cheese and stir until it's mixed well and cheese melts throughout.
  11. Add gorgonzola cheese and mix well.
  12. Serve and enjoy!
This recipe came from a friend and I tweaked it a little. It is so good and easy to prepare!