01 May Creamy mushroom and baked pesto chicken pasta
I love those kinds of dinner experiments that come from cravings. This evening at Piedomontes supermarket, I was stocking up on treats, because they have the good stuff. The good hummus, the good slices to marinated tofu, the good pesto. And they are an independent supermarket, so it is nice to support them.
I had some dinner in the fridge already, but I pondered that it might be good to stock up on organic chicken, and then had a craving for a creamy mushroom pasta. I thought about roasted chicken fillet, diced and mixed with mushrooms and other veggies in a creamy pasta, and it seemed like such a nice idea.
So, I bought some sour cream and some other winter veggies and came home to my kitchen.
One chicken breast encrusted with pesto made enough for two servings, so I have one left over.
It was tasty, I suppose, but a little heavy for what my constitution needed, and I couldn’t finish the bowl.
Still, it was a nice evening puttering in my kitchen. And I have a full belly now!!
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