Creamy Chicken Pesto Pasta

Ingredients

• 1 pound boneless, skinless chicken breast, cut into bite sized pieces
• Salt and ground black pepper to taste
• 1/2 teaspoon Italian seasoning
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 cup chicken broth
• 12 ounces basil pesto
• 1/2 cup Half and Half
• 1/2 teaspoon garlic powder
• 1/2 cup Parmesan cheese
• 8 ounces pasta *See notes
• Chopped basil for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/2 cup cooking water, then drain.
2. While the pasta is cooking, season the chicken with salt, pepper and Italian seasoning. Add the flour and toss to coat.
3. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for about 5-7 minutes or until browned, Add extra oil, if needed. Remove from the skillet and reserve.
4. To the same skillet, add the butter and saute the onions for about 3 - 4 minutes or until they become translucent. Add the garlic and cook for a minute.
5. Deglaze the skillet by adding the chicken broth. Scrape the bottom of the pan to remove the brown bits. Bring to a boil. Stir in the pesto and lower the heat. Add the Half and Half and garlic powder. Simmer for about 2-3 minutes.
6. Return the chicken and any collected juices to the skillet and toss to coat. Simmer for 3-4 minutes. Stir in the Parmesan cheese and mix well.
7. Add the cooked pasta and toss gently. Add some of the cooking water only if a creamier consistency is desired. Serve warm garnished with chopped basil (optional)
8. .https://www.lemonblossoms.com/blog/creamy-chicken-pesto-pasta/

Pumpkin Soup

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 leek, white part only, finely sliced
• 1 garlic clove, crushed
• 1/2 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly grated nutmeg
• 1kg peeled pumpkin, diced
• 1 large potato, peeled, diced
• 1L Massel chicken style liquid stock or vegetable liquid stock
• 1/2 cup (125ml) thin cream
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METHOD

• Step 1
  Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
• • Step 2
    Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.
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  https://www.taste.com.au/recipes/pumpkin-soup/e54ab2b5-7d19-4e4b-b383-781292dc4bfb 
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Chicken Mushroom Alfredo

NGREDIENTS

• 1chicken breast, skined and cut into 1/2 inch pieces
• 4 -8ounces mushrooms, sliced
• garlic, lots of it,peeled and minced (I use about 6 cloves, depends on size)
• 1⁄4cup butter, more if you like
• 1cup chicken broth
• 1 1⁄2cups cream, can use light cream for lower fat
• 1tablespooncornstarch, dissolved in
• 3tablespoons water or 3 tablespoons broth
• 3⁄4cup grated parmesan cheese (more or less)
• 4 -6ounces cooked penne pasta

DIRECTIONS

1. In a non-stick pan, cook chicken until opaque, about 5 minutes.
2. Remove to bowl.
3. In same pan melt 2 tablespoons butter.
4. Saute Mushrooms over medium heat for a couple of minutes.
5. Add some of the garlic and cook until mushrooms are done.
6. Remove to same bowl as chicken.
7. Melt the rest of the Butter and add the rest of the minced garlic.
8. Cook a couple of minutes,BUT DO NOT brown garlic.
9. Add chicken broth and bring to boil, cook 3 to 4 minutes.
10. Add cream and bring to boil, simmer for 5 minutes.
11. Add corn starch mixture to thicken a bit.
12. Add Parmesan cheese.
13. Salt and pepper to taste.

http://www.geniuskitchen.com/recipe/scarface-chicken-mushroom-alfredo-51088#activity-feed

- I put 2 carton of cooking cream and 4 cloves of garlic

- This recipe is enough for 2/3 of a pack of linguine