Pesto Ditalini with Chicken and Portobello Mushrooms

If you are looking for a QUICK and easy dinner to prepare so you can take your little MONSTERS trick or treating this Halloween, this is it. They will LOVE it and so will you! It's full of flavor and PERFECT for little mouths. :)

Pesto Ditalini with Chicken and Portobello Mushrooms
2 1/2 to 3 cups ditalini pasta
2 uncooked chicken breasts, cut into chunks
1/3 sweet onion, finely chopped
4 ounces whole portobello mushrooms, finely chopped
1/2 cup pesto (or more if you prefer)
1/3 to 1/2 cup cream
Parmesan cheese

In a large pot, cook the pasta according to package directions; drain and set aside.

In a large frying pan, cook the chicken chunks in a little olive oil and season them with salt and pepper. When cooked through; set aside. Add the onion and mushrooms to the pan, with a touch more olive oil if necessary. Saute about 5 minutes or until everything is nice and tender.

Chop the cooked chicken into small pieces, about the size of the pasta. Add the cooked chicken and pasta to the pan with onion and mushrooms. Stir in the pesto and cream and warm through. Top with shredded Parmesan cheese to garnish.

TIP: Feel free to adjust measurements in this recipe—it is very forgiving! I think I would like even more onions and mushrooms, so next time I'm definitely adding more.

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