Simple Pesto Chicken Pasta for Two With Oven Roasted Tomatoes
I have an inclination that it's been quite a while since I last posted a rich, mushy pasta formula. I thought back in the files and my last was my Bacon Butternut Squash Mac and Cheese, four months prior, and my Mac and Cheese for One months before that. That is excessively long!
So today, Easy Pesto Chicken Pasta for Two With Oven-Roasted Tomatoes.
This is my exceptionally most loved kind of dish, the sort that looks and tastes so great that the world will be persuaded you have your coexistence, however it's quicker and more tasty than getting takeout conveyed.
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Ingredients :
- Oven-Roasted Tomatoes
- 1 cup cherry tomatoes halved
- 1 teaspoon olive oil
- Salt and pepper
- Pasta
- 4 ounces (1 1/3 cup) penne pasta
- 8 ounces (about 1 small) boneless skinless chicken breast cubed
- 1 clove garlic minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup half and half
- 2 tablespoons pesto
- 1/4 cup (1oz) shredded Parmesan cheese plus more for topping
Instructions :
- Oven-Roasted Tomatoes
- Preheat your oven to 375°F. Line a baking sheet with foil and lightly grease. Toss cherry tomato halves with olive oil and spread out in a single layer on the prepared baking sheet. Sprinkle with salt and pepper and bake for 15 to 17 minutes, until nicely roasted.
- pasta
- Once your tomatoes go into the oven, bring a pot of lightly salted water to boil. Cook pasta according to package instructions and set aside.
- While your pasta is cooking, lightly grease a medium skillet with cooking spray or a drizzle of olive oil and heat over medium-high heat. Add chicken, garlic, salt, and pepper and cook until the chicken is well-browned.
- Add remaining ingredients and bring to a simmer. Simmer for 4 to 6 minutes, until thick and saucy and chicken is cooked through. Stir in drained pasta and then gently stir in roasted tomatoes. Top with additional Parmesan cheese if desired, serve and enjoy!
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source : bit.ly/2UKvOdy
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