Faster Than Frozen Pizza Pasta:
4 cups penne (uncooked)
1-2 cups chopped roasted chicken from the grocery
1 cup sliced mushrooms
4 sundried tomato pieces (mine were in oil)
2-3 T pesto ( I used Trader Joes Genovese Pesto)
1 large garlic clove minced
2 T pine nuts
2 ounces cream cheese
1/3 cup crumbled feta
white wine (I just use splashes here and there for some liquid, broth would work too)
I had parent teacher conferences last night, so I asked my special friend to put pasta water on the stove, so hopefully it would be boiling by the time I got home (12 minute drive) Note: This means COVER the water and put on the burner with a good heat radius (is that what it would be called??). The pasta making is seriously the most time consuming thing in this recipe. Everything will be done in the time it takes for the pasta to cook.
Before making the "sauce", bring pasta water to a boil. Once you add the pasta, heat a saute pan and add the mushrooms. I use a nonstick pan, and then add NO oil. As the mushrooms are cooking, they will emit liquid, and then add a splash of wine or broth. Add the minced garlic and cook about 1 minute. Then add chopped sun dried tomatoes and the chicken. Stir to coat chicken and to heat the chicken. Add 2 T of pesto. At this point, I slid the chicken to the side of the pan to keep warm, and toasted the pine nuts.
Drain pasta and add to saute pan. I added another T of pesto to the pasta, and then added the feta and cream cheese (I used my fingers to break it up and scatter along top...it was messy). Stir, and add some splashes of wine to add some liquid and make the cream cheese create a creamy coating.
Voila! This should probably serve 4 people, along with a salad. We just ate this. All of this. But it was 8pm and we was hungry!