Leigha’s Spinach, Mushroom, and Chicken Pesto

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1 tablespoon of canola oil

1 cup mushrooms

2 garlic cloves

1 1/2 cups spinach leaves

1/4 teaspoon salt

2 cups penne noodles

2 cups of cooked shredded chicken

Creamy Pesto Sauce


Cook penne noodles as directed on box. I used Martha Gooch low carb. Cook creamy pesto sauce as directed on envelope. Saute garlic, sliced mushrooms and spinach leaves in oil until limp. Add remaining ingredients and mix everything together. Serve hot.


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