One-Pan Chicken with Creamy Sun-Dried Tomato Pesto Sauce
User Reviews
4.2
-
Cuisine
Vegetarian
One-Pan Chicken with Creamy Sun-Dried Tomato Pesto Sauce
Description
One-Pan Chicken with Creamy Sun-Dried Tomato Pesto Sauce begins by cooking fusilli pasta separately, then sautéing sliced cremini mushrooms in olive oil and butter to develop their flavor. Seasoned boneless, skinless chicken breasts are cooked until just done, ensuring juicy results. The creamy sauce is created by whisking half and half with sun-dried tomato pesto in the pan, seasoned with kosher salt and cooked briefly to meld flavors and reduce slightly.
Mushrooms and chicken return to the pan to coat in the sauce, followed by fresh spinach which wilts gently, brightening the dish and adding freshness. Crumbled goat cheese adds a tangy richness. The dish can be served by spooning sauce and chicken over pasta or by mixing the pasta into the sauce for a cohesive meal.
A sprinkle of fresh flat-leaf parsley adds color at serving. This recipe offers a creamy, savory combination with Mediterranean notes brought by the sun-dried tomato pesto and goat cheese, while keeping the preparation simple and contained to one pan after cooking the pasta.
Ingredients
- 2 cups fusilli pasta dried
- 3-4 skinless boneless chicken breasts (1 ¾ to 2 pounds)
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 10 cremini mushrooms cleaned, stemmed and sliced, or baby bella mushrooms
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 ⅓ cup half and half
- 1 pesto 6.35 ounces, sun-dried tomato with olive, brand DeLallo Simply, in jar
- 2 cups spinach fresh baby leaves
- ¼ cup goat cheese 1-2 ounces, crumbled
- flat-leaf parsley Italian, for garnish
Instructions
- Cook pasta according to package directions, drain and set aside.
- 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.
- 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.
- 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.
User Reviews
Overall Rating
4.2
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