In a medium sauce pan combine all Creamy Pesto ingredients and whisk over medium-low heat until mixture begins to bubble and thicken (approx. 3-5 minutes). Reduce heat to low and continue to stir for 2-3 minutes. Set aside. Chop 1 breast cooked chicken and slice 1 breast. Set aside.
Prepare Gluten free pasta according to package directions. Set aside.
In a medium skillet, melt butter and sauté mushrooms, garlic, salt and pepper until soft and brown (4-6 minutes). Add chopped chicken and cooked pasta. Slowly stir in prepared creamy pesto ½ a cup at a time (add creamy pesto until desired consistency), season with salt and pepper. Continue stirring until heated through.
Serve with sliced chicken breast and garnish with basil pesto. Serve immediately. Yields 2 meal portions