One-Pan Chicken with Creamy Sun-Dried Tomato Pesto Sauce
Ingredients
The main ingredients
-
3-4
pieces
skinless boneless chicken breasts
-
1 ¾
pounds
chicken breasts
-
2
cups
dried fusilli pasta
-
1 ⅓
cups
half and half
-
6.35
ounces
jar DeLallo Simply Pesto Sun-Dried Tomato with Olive
-
10
pieces
baby bella or cremini mushrooms
-
2
cups
fresh baby spinach leaves
-
¼
cup
crumbled goat cheese
-
1-2
ounces
Italian flat leaf parsley for garnish
The cooking fats
-
2
tablespoons
extra virgin olive oil
-
1
tablespoon
butter
Seasoning
-
to taste
kosher salt
-
to taste
freshly ground black pepper
Instructions
- Cook the pasta according to package directions, drain, and set aside.
- In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
- Add the sliced mushrooms and cook for 3-4 minutes, then transfer to a bowl.
- Season the chicken with salt and pepper, then heat the remaining tablespoon of oil in the pan.
- Add the chicken and cook for about 12-15 minutes until no longer pink, then remove and set aside.
- Add the half and half to the skillet and whisk in the pesto, seasoning with salt to taste.
- Cook the sauce for 2-3 minutes, then return the mushrooms and chicken to the skillet, mixing to coat.
- Cook for an additional 3-5 minutes until the sauce reduces slightly, then mix in the spinach.
- If desired, add the cooked pasta to the pan and stir to coat, or serve chicken and sauce over plain pasta.
- Garnish with crumbled goat cheese and parsley.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
25g
Total carbohydrates
40g
Total protein
35g
Sodium
600mg
Cholesterol
80mg
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