Creamy Chicken Pesto Pasta
Ingredients
The pasta
The chicken
-
1
lb
organic chicken breasts
-
3
tbsp
olive oil
-
2
tsp
paprika
-
1 ½
tsp
sea salt
-
1 ½
tsp
black pepper
The sauce
-
1
cup
chicken broth
-
1 ½
cup
heavy cream
-
½
cup
grated parmesan cheese
-
3
tsp
minced garlic
The vegetables
-
1
cup
cherry tomatoes, halved
-
spinach
optional
The pesto
-
2
cups
fresh basil leaves
-
⅓
cup
shelled walnuts
-
⅓
cup
grated parmesan cheese
-
2
tbsp
minced garlic
-
⅓
cup
olive oil
-
¼
tsp
garlic powder
-
¼
tsp
dried thyme
-
¼
tsp
black pepper
-
¼
tsp
sea salt
Optional toppings
-
shaved parmesan cheese
optional
Instructions
- Make the walnut pesto by blending basil, walnuts, parmesan, and minced garlic; add olive oil gradually and pulse until smooth.
- Boil the penne pasta according to package instructions, then strain and set aside.
- Cut chicken into bite-sized pieces and season with paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat, add chicken, and cook for 5 to 6 minutes until done; remove chicken from skillet.
- In the same skillet, add minced garlic, then chicken broth and cook for a few minutes.
- Add heavy cream, parmesan, garlic powder, black pepper, and sea salt; stir until combined and lower heat.
- Remove from heat and add pasta, pesto, halved tomatoes, and optional spinach; fold to combine.
- Serve in bowls and top with shaved parmesan cheese if desired.
Nutrition Facts (estimated)
Servings
4
Calories
1028
Total fat
52g
Total carbohydrates
83.8g
Total protein
31.6g
Sodium
5473mg
Cholesterol
151mg
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