Creamy Pesto Chicken Pasta Recipe

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

1 pound boneless skinless chicken breasts, (cut into bite sized pieces)

5 tablespoons DeLallo basil pesto, (divided)

1 tablespoon olive oil or use the sun dried tomato oil

1/4 cup DeLallo julienne cut sun-dried tomatoes, (drained)

1/3 cup diced shallots

3 cups low sodium chicken broth

8 ounces DeLallo shellbows pasta

1 cup whole milk ricotta

Fresh basil and shredded parmesan cheese for garnish (optional)

Instructions

Toss the chicken in a bowl with 2 tablespoons of pesto, salt and pepper. Let it marinate for 15 minutes if you have the time.

Add a tablespoon of olive oil to a large deep skillet or pot. Heat the oil over medium-high heat and then add in the chicken and spread it into a single layer. Sauté the chicken for 6-8 minutes or until it’s cooked through. Remove the chicken onto a plate.

Add the shallots and sun-dried tomatoes to the skillet and sauté for 2-3 minutes. Pour in the chicken broth and scrape up any brown bits from the bottom of the pan. Bring the broth to a boil.

Pour in the pasta and stir everything together. Lower the heat to medium and cook the pasta until it’s al dente, 15-20 minutes, stirring often.

Add the chicken back in and stir in the ricotta and 3 tablespoons of pesto. If the sauce is too thick, thin it out with a few tablespoons of water, broth, or milk. Cook until heated through and taste for seasoning. Remove the pasta from the heat and top with fresh basil and parmesan cheese if desired.

Nutrition

• Calories: 423 kcal
• Lipides Totaux: 16 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 10 g
• Cholestérol: 92 mg
• Sodium: 226 mg
• Glucides Totaux: 31 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 18 g
• Protéines: 43 g