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POSTED September 19, 2016

One-Pan Chicken with Creamy Sun-Dried Tomato Pesto Sauce

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One-Pan Chicken with Creamy Sun-Dried Tomato Pesto Sauce image
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An easy weeknight recipe perfect for a night in with the family. This superstar pasta dish features fusilli, chicken and mushrooms in an irresistibly creamy, dreamy sun-dried tomato pesto sauce.

View original post at Foodiecrush.com.

foodiecrush

 

  • SERVES: 4
  • LEVEL: Easy Weeknight
INGREDIENTS
  • 2 cups dried fusilli pasta
  • 3-4 skinless, boneless chicken breasts (1¾ to 2 pounds)
  • kosher salt and freshly ground black pepper
  • 10 baby bella or cremini mushrooms, cleaned, stemmed and sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1⅓ cup half and half
  • 1 jar DeLallo Simply Pesto Sun-Dried Tomato with Olive (6.35 ounces)
  • 2 cups fresh baby spinach leaves
  • ¼ cup crumbled goat cheese (1-2 ounces)
  • Italian flat leaf parsley for garnish
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DIRECTIONS
  1. Cook pasta according to package directions, drain and set aside.
  2. In a large skillet heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium heat. Add the mushrooms and cook for 3-4 minutes, stirring once or twice then transfer to a bowl.
  3. Meanwhile, season chicken with kosher salt and freshly ground black pepper. Heat the remaining tablespoon of oil to the pan and add the chicken. Cook for about 12-15 minutes or until no longer pink (165 degrees F), turning once. Remove the chicken from the skillet and transfer to a plate.
  4. Add the half and half to the skillet and whisk in the DeLallo Simply Pesto Sun-Dried Tomato with Olive. Season with kosher salt to taste and cook for 2 to 3 minutes then return the mushrooms and chicken to the sauce and mix to coat. Cook for 3 to 5 minutes or until sauce has reduced slightly. Mix in the spinach. If desired add the cooked pasta to the pan and stir to coat or serve the chicken and sauce over the plain pasta. Garnish with crumbles of goat cheese and parsley.