LunchHeart Healthy
Creamy Sun Dried Tomato & Pesto Chicken Pasta
Prep
10 min
Cook
15 min
Total
25 min
Serves
2
Serving
1 serving
Ingredients
- 2/3 cup cavatappi pasta, dry
- 1 1/2 teaspoons extra virgin olive oil
- 10 oz boneless skinless chicken thighs, chopped
- 2 tablespoons sun dried tomatoes, chopped
- 2 cups mushrooms, sliced
- 1/4 cup pesto
- 1/2 cup half & half cream
Method
- 1Cook pasta according to package directions.
- 2Meanwhile, heat oil in deep pan over medium heat.
- 3Add chicken and sun-dried tomatoes and sauté 2 minutes.
- 4Add mushrooms and cook 3-4 minutes until chicken is cooked through and mushrooms are softened.
- 5Add pesto and cream.
- 6Bring to low boil, then reduce heat and simmer 2-3 minutes, stirring until well combined.
- 7Add cooked pasta to pan and stir to coat in sauce.
- 8Divide evenly between plates.
Good to know
Storage
Store in airtight container in refrigerator for up to 3 days;.
Serving Size
Approximately 2 cups per serving;.
More Flavor
Add squeeze of lemon juice or parmesan cheese;.
Additional Toppings
Toasted pine nuts or crushed red pepper;.
Gluten-Free
Use gluten-free pasta instead;.
Dairy-Free
Use full fat coconut milk or cashew cream instead of half & half.