Creamy Sun-dried Tomato Pesto Chicken Pasta
Good afternoon! I had a few odds and ends of things to use up over the weekend, you know, leftover spinach from making breakfast burritos, half a jar of sun dried tomato pesto, some heavy cream, you get the idea. I decided to throw it all in a pot and see what happened. What happened, was an AMAZING lunch! Even my pickiest eater inhaled it! We will definitely be making this again.
Creamy Sun-dried Tomato Pesto Chicken Pasta
Ingredients
2 chicken breast, diced
1/2 tsp garlic salt
1 tsp tony chacheres creole seasoning
8 oz penne pasta
(Add 2 TBSP parmesan cheese and 1 TBSP butter to hot cooked pasta)
1 TBSP butter
1 TBSP olive oil
1 TBSP minced garlic
3/4 cup chicken broth
1.5 cups heavy cream
1/2 cup parmesan cheese
1/4 cup sun dried tomato pesto
6 oz bag of fresh baby spinach (I only had half of a bag, but I would add a whole bag next time)
Directions
Boil noodles until al dente. Drain completely then add them back to the warm pot. Stir in 1 TBSP butter and 2 TBSP Parmesan cheese (This well help the sauce thicken and stick to the noodles better). Set aside. Dice Chicken breast into bite sized pieces, Sprinkle with Tony Chachere’s Creole Seasoning and Garlic Salt. Melt 1 Tbsp each of butter and olive oil in a large skillet. Add Chicken pieces and cook until browned. Add the minced garlic and cook for 1 more minute, stirring constantly with a wooden spoon, to keep the garlic from burning. Add in the chicken stock. After it comes to a slight boil, reduce heat to medium and add the Heavy Cream. Cook until Sauce starts to thicken. It took mine around 9 minutes, stirring every minute to keep it from sticking. Stir in the sundried tomato pesto and the spinach. After the spinach is wilted, stir in the parmesan cheese and cooked penne noodles and remove from heat. Taste to adjust seasonings. Serve!
<3 Aunt Bee
