Creamy Pesto Chicken PastaIngredients:
Chicken:
1 boneless, skinless chicken breast, cooked and shredded 1 tablespoon olive oilPesto:
1 cup fresh basil 1/2 cup pine nuts 1/4 cup grated Parmesan cheese 2 cloves garlic, minced 1/4 cup olive oil Salt and pepper to tastePasta:
8 ounces of your favorite pasta, cooked al denteCream Sauce:
1 cup heavy cream 1/4 cup grated Parmesan cheese Salt and pepper to tasteInstructions:
Make the Pesto:
1.
In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic, olive oil, salt, and pepper.
2.
Pulse until well combined and smooth.
Set aside.
Pan-sear the Chicken:
1.
Heat olive oil in a large skillet over medium heat.
2.
Season the shredded chicken with salt and pepper.
3.
Add the chicken to the skillet and cook until golden brown on all sides.
Create the Cream Sauce:
1.
In a medium saucepan, bring heavy cream to a gentle simmer.
2.
Stir in grated Parmesan cheese, salt, and pepper until thickened.
Combine the Ingredients:
1.
Add the cooked pasta, pesto, and cream sauce to the skillet with the chicken.
2.
Toss to combine until everything is evenly coated.
Serve:
1.
Transfer the pasta to a serving dish and top with additional grated Parmesan cheese if desired.
2.
Enjoy!

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