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One Pot Chicken Pesto Pasta

Another one pot wonder hit the table last week and if you were following my Instagram account I tried to show this recipe in a story.  I used step by step pictures and then the final project.  I am sure people were peeking in along the way but probably did not see the whole production process.  What they could tell was how good this recipe was.  

I surprised the hubby with this following his lawn mowing activities.  Needless to say that we really didn’t sit down until about 7:15.  He had been traveling and I didn’t get home until about 5 or after.  This came together in about an hour total with the prep time and all.  A great quick meal for the 2 of us.

Ingredients

1 tablespoon olive oil
1 package (16 oz) boneless skinless chicken breasts, cut into 1/2-inch pieces 
1/4 teaspoon salt
1/4 teaspoon pepper 
1/4 teaspoon garlic powder
3 1/2 cups  reduced sodium chicken broth (from 32-oz container)
8 oz uncooked Rotelle  (Cork-screw shape)pasta (about 3 cups)
4 oz (half of 8-oz package) cream cheese, cut into 1-inch cubes
1/2 cup refrigerated basil pesto (from 7-oz container)
1 package (8 oz) fresh spinach, coarsely chopped
1/4 cup chopped fresh basil leaves
2 tablespoons shredded Parmesan cheese 
In 5- to 5 1/2-quart Dutch oven, heat oil over medium-high heat; season chicken with salt, pepper and garlic powder. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. With slotted spoon, transfer to plate, and keep warm.

Add chicken broth and pasta to Dutch oven; heat to boiling over high heat. Reduce heat to medium; simmer 12 to 14 minutes, stirring occasionally, until pasta is al-dente and most of liquid is absorbed.

Add cream cheese and pesto, stirring frequently, until cheese is melted. Stir in chicken; cook 1 to 2 minutes, stirring occasionally, until chicken is heated through.

Gradually stir in spinach until starting to wilt. Just before serving, garnish with basil and Parmesan cheese.

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