Creamy Sun-dried Tomato Pesto Pasta with Chicken

Creamy Sun-dried Tomato Pesto Pasta with Chicken

A super easy to make creamy chicken pasta with sundried tomato pesto that’s just packed with flavour!

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ingredients

For the sun-dried tomato pesto:

• 1/2 cup sun dried tomatoes packed in oil
• 1/2 cup fresh basil
• 2 cloves garlic
• 1/4 cup parmigiano reggiano (parmesan cheese), grated
• 1/4 cup olive oil (or oil from sun dried tomatoes)
• salt and pepper to taste

For the pasta:

• 8 ounces pasta (gluten-free for gluten-free)
• 4 ounces bacon, cut into small pieces (optional)
• 2 tablespoons butter
• 1 pound boneless skinless chicken breasts or thighs, cut into bite sized pieces
• salt and pepper to taste (or cajun seasoning) – link this
• 2 cloves garlic, chopped
• 2 tablespoons flour
• 1 cup chicken broth
• 1 cup heavy/whipping cream (or milk)
• 1/2 teaspoon oregano
• 1/2 cup sundried tomato pesto (see above)
• 1/4 cup parmigiano reggiano (parmesan cheese), grated
• 2 cups baby spinach (optional)

directions

For the sun-dried tomato pesto:

1. Puree everything in a food processor until smooth.

For the pasta:

2. Start cooking the pasta as directed on the package.
3. Cook the bacon in a large pan until crispy and set aside on paper towels to drain.
4. Melt the butter in a large pan over medium heat, add the chicken, seasoned with salt and pepper to taste, and cook until lightly golden brown and cooked through, about 7-10 minutes.
5. Add the garlic and sprinkle in the flour before cooking until fragrant, about a minute.
6. Add the broth, cream and oregano, bring to a boil and simmer until the sauce thickens a bit, about 2-3 minutes.
7. Reduce the heat, add the pesto and parmesan and cook until the cheese has melted into the sauce.
8. Add the bacon and spinach, mix, and cook until the spinach has wilted, about 1-2 minutes.

Nutrition Facts: Calories 642, Fat 50g (Saturated 24g, Trans 0.3g), Cholesterol 207mg, Sodium 520mg, Carbs 52g (Fiber 2g, Sugars 5g), Protein 44g

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