Description
A quick, flavorful pasta dish the whole family will love. Creamy sun-dried tomato pesto coats perfectly cooked chicken and pasta.
Ingredients
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- 2 tbsp extra virgin olive oil
- 1 yellow onion, diced
- 1 clove garlic, minced
- 1 large boneless/skinless chicken breast, cubed
- 1 large tomato, diced
- 1 cups (237 ml) half and half mixed with 1 tbsp flour
- 3 tbsp sun-dried tomato pesto
- 0.5 tsp salt
- Handful of fresh basil leaves
- Freshly ground black pepper
- Parmesan cheese, grated
- 10 oz (283 g) fettuccine or pasta of choice, cooked al dente according to package directions
Instructions
- Prepare the pasta according to package directions.
- While the pasta is cooking, heat the oil over medium-high heat in a large skillet and sauté the onion until tender and translucent, about 5 minutes. Add the garlic and cook for another minute.
- Add the chicken and cook until no longer pink.
- Add the diced tomato and cook for another minute.
- Add the half-and-half/flour mixture, pesto, and salt and stir to combine. Bring to a boil, reduce the heat to low, cover, and simmer for 5 minutes, stirring occasionally.
- Drain the pasta and add it to the skillet. Toss in the sauce to coat. Add the fresh basil leaves and toss to combine.
- Serve immediately with some freshly ground black pepper and grated Parmesan cheese.
Notes
- For a richer flavor, use high-quality sun-dried tomatoes packed in oil.
- To prevent the sauce from becoming too thick, gradually whisk in the half-and-half mixture.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 500
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 4
- Protein: 30
- Cholesterol: 100