17/08/2021
It’s a warmer day today, and if your family is anything like mine- we love a good pasta. INGREDIENTS LIST FOR THE CHICKEN PASTA IN CREAMY PESTO SUN-DRIED TOMATO SAUCE
3-4 chicken breasts, boneless, skinless and cut into strips
1/4 teaspoon red pepper flakes
1/2 teaspoon Italian seasoning
1/2 red onion
3 garlic cloves, minced
1/2 cup sun-dried tomatoes, drained of most oil, chopped (keep oil for cooking)
2 bell peppers (1 red, 1/2 yellow and 1/2 green)
1/2 cup basil pesto
1/2 cup heavy cream
1/2 cup chicken stock
Salt and fresh cracked pepper
8 ounces fettuccine or penne pasta
Chopped fresh basil, chopped for garnish
Parmesan, for garnish
DIRECTIONS
1. To make the creamy pesto chicken pasta: Cook pasta al dente, according to package direction.
2. Heat 1 tablespoon of the drained tomato oil in a large nonstick skillet. Add chicken to the skillet and stir-fry for 5 minutes with Italian seasoning and crushed chili pepper, until cooked. Remove chicken from skillet and set aside.
3. In the meantime, prepare the sauce by combining basil pesto, cream, and chicken stock in a mixing cup or bowl; whisk until thoroughly combined and set aside.
4. Return the skillet to heat and stir in onion, garlic, and sun-dried tomato. If the skillet is dry, add a little more oil from the sun-dried tomatoes jar. Cook over medium-high heat for about 1 minute, or until just fragrant. Add bell peppers and continue cooking until slightly cooked but still crisp.
5. Add the prepared pesto sauce to the skillet and bring to a simmer. Transfer chicken strips back in the skillet and cook for 2 to 3 minutes, until heated through.
6. Stir in cooked pasta and reheat for 2 to 3 minutes. Garnish the creamy pesto chicken pasta with parmesan cheese, freshly cracked black pepper, and chopped basil. Serve immediately, enjoy ♥︎!
Recipe from eatwell101.com
