July 23, 2014

Simple Pesto Chicken Pasta!

I was bored the other day and didn't know what to do for dinner. So I looked into the fridge and cabinets to find food inspiration; and I did. I found pasta {gluten free of course}, two chicken breasts, spinach, garlic, sun dried tomatoes, half-and-half cream, pesto sauce, and cherry tomatoes. That was all I needed.

I washed, cut, and seasoned the chicken with salt and pepper only. Heated a frying pan, browned the chicken, and then added the dried tomatoes, cherry tomatoes and spinach to the chicken. I also added a little cream to it and let it simmer a little while. At the same time I brought water to a boil, added some salt, and put the pasta in according to package {you can use spaghetti, penne, fussili, or even farfalle - anything else may work too but to me these are the best sorts of pasta for this dish}. 

Once the chicken and veggies looked good I put them aside and continued with the pesto sauce.

I heated garlic and butter in a pan on medium, and then added a little cream to it. Added about five teaspoons of pesto sauce and combined it all. I also added more cream. All up to your own personal taste - it really depends on how much you like pesto. Some like it more, some don't. Once the pesto sauce is ready, keep it on low and slowly toss the chicken combo into the sauce. Drain the pasta once ready, and combine in all. Some people prefer the sauce over the pasta and not all together...it really is up to you. That is the beauty of this dish...it goes both ways.

Best thing about this dish? It was done in less than 30 minutes.
You can also add mushrooms, bacon, zucchini, or anything else you think would fit. I usually go with whatever I have in my fridge and think works best. It is such an easy dish. Add a glass of wine, or a green salad to it and your tummy will be full in minutes!



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