Chicken Pasta with Basil Pesto Cream Sauce

Ingredients
1 lb bow tie pasta, cooked al dente
1 lb chicken breast
6-7 cremini mushrooms, sliced thin
3-4 green onions, sliced thin
1 tbsp crushed red pepper flakes
2 tbsp. extra virgin olive oil
salt and pepper to taste

For the Pesto
3/4 cups fresh basil leaves
1/2 grated parmesan cheese
3 tbsp pine nuts
2 cloves of garlic, peeled
1/3 cup extra virgin olive oil
2 tbsp butter
1/4 cup additional parmesan
salt and peper to taste

Instructions
Dice chicken into bite size pieces, salt and pepper and sauté in oil oil.When chicken is 50% cooked, add mushrooms and the white part of the green onions and cook until most of the moisture from the mushrooms is gone and the chicken is fully cooked. Add red pepper and turn the hit down low. To prepare the Pesto- add basil leaves, 1/2 cup of parmesean cheese, pine nuts, salt and paper to food processor and stream in olive oil. Heat cream and butter in a small sauce pan over medium-low heat. Add pesto and stir. Toss in pasta and chicken- garnish with shave parmesan and green part of green onions.