From saltandlavender.com

Creamy Chicken Pesto Pasta with Spinach and Sun-dried Tomatoes

4 servings · 10 min prep · 20 min cook

Ingredients

Ingredients

• 8 ounces uncooked pasta
• 2 chicken breasts (cut into half lengthwise)
• 1/2 teaspoon garlic powder
• salt and pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 cup chicken broth
• 3/4 cup heavy/whipping cream
• 1/4 cup pesto
• 1/2 teaspoon lemon juice
• 1/4 cup sun-dried tomatoes
• 2 cups packed fresh baby spinach
• freshly grated parmesan for serving

Steps

1. Boil a large, salted pot of water for the 8 ounces pasta. Cook al dente according to package directions.
2. Meanwhile, cut the chicken lengthwise so you have 4 thinner pieces. Season them with ½ teaspoon garlic powder and salt and pepper.
3. Heat 1 tablespoon oil and 1 tablespoon butter in a skillet over medium-high heat. Once the pan is hot, add the 2 chicken and cook for 5-6 minutes per side or until it is cooked through. Transfer chicken to a plate. Let it rest for a few minutes and then slice it into bite-size pieces.

   10-12 min

4. Sprinkle 1 tablespoon flour into the skillet and cook for about 1 minute (there should still be some 1 tablespoon butter/1 tablespoon oil in there, but if the pan is dry, add 1 tablespoon butter first).

   1 min

5. Add in ½ cup chicken broth, ¾ cup cream, ¼ cup pesto, ½ teaspoon lemon juice, and ¼ cup sun-dried tomatoes to the pan. Scrape up any brown bits from the bottom. Let it gently simmer for a few minutes until it is thickened up a bit.

   3-5 min

6. Stir in the 2 cups packed spinach and let it wilt. Add in the drained 8 ounces pasta (add some of the hot pasta water prior to draining it if the sauce appears a bit thick) and toss.
7. Season with extra salt and pepper if needed, and serve with the sliced 2 chicken on top and extra parmesan cheese if desired.

Nutrition

Per serving

kcal

640

protein

35 g

carbs

51 g

fat

33 g

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