Rub Chicken breast with olive oil, salt & pepper. Grill or roast at 350-degrees until cooked but still juicy.
In a large skillet heat olive oil, add onions, mushrooms and garlic, heat through. Add reduced chicken broth and allow to come to a boil. Add cream and reduce liquid by half or until it becomes thick. Stir in the basil pesto, add the chicken breast, spinach and fresh basil leaves, toss or stir to combine. Season with salt and pepper, taste, adjust if necessary.
Add cooked pasta, toss. Pour into a large serving bowl sprinkle generously with parmesan cheese.
* You may add more pesto if you desire.
Grilling the Chicken
1 pound chicken breast, boneless, skinless
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 medium onion, julienne
1 cup mushrooms, quartered
1 teaspoon chopped garlic
1 cup rich chicken stock
3 cups heavy whipping cream
1/2 cup basil pesto (see recipe sauce category)
1/2 cup fresh basil
cooked chicken breast, from above
2 cups fresh spinach leaves
Kosher Salt & Pepper
3 cups penne pasta, cooked
* if you use canned chicken stock, reduce it by half its volume.