Components:
Two skinless, boneless chicken breasts that have been cut into strips
12 ounces (340 grams) of pasta (penne, fettuccine, or whatever you choose)
Two tablespoons of olive oil
Three minced garlic cloves
One cup of heavy cream
Half a cup of chicken broth
Half a cup of pesto sauce
Half a cup of Parmesan cheese, grated
One cup of cherry tomatoes, optionally halved
One cup of optional baby spinach
To taste, add salt and black pepper.
Optional: ¼ tsp red pepper flakes
Extra Parmesan and fresh basil (for garnish)
Directions:
Prepare the pasta:
As directed on the package, cook the pasta in a big pot of boiling salted water. After draining, set away.
Prepare the chicken:
In a large skillet, heat the olive oil over medium-high heat.
Cook for 5 to 7 minutes, or until golden brown and cooked through, after adding the sliced chicken and seasoning with salt and black pepper.
Take out and place aside from the skillet.
Get the sauce ready:
If necessary, add a bit of extra olive oil to the same skillet.
Add the minced garlic and sauté until fragrant, about 30 seconds.
Stir thoroughly after adding the chicken stock and heavy cream.
Stir in pesto sauce until smooth. Give it two to three minutes to simmer.Put Everything Together:
Add the chicken and cooked pasta and stir.
Add baby spinach (if using), cherry tomatoes, and grated Parmesan cheese.
Mix everything until well cooked and coated.
Serve and garnish:
If necessary, taste and adjust the seasoning.
Garnish with more Parmesan cheese and fresh basil and serve warm.
Savor your spaghetti with luscious chicken pesto!
If you would like any changes, please let me know! 😊🍝
Comments
Post a Comment