Chicken Pesto Pasta

 This is good with or without the chicken.   

CHICKEN PESTO PASTA

(serves 6)

Ingredients:

*2 teaspoons olive oil 

*1 pound boneless, skinless chicken breasts (or thighs), cut into bite size pieces 

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon Italian Seasoning

*1 (8 ounce) box penne pasta (or bowtie)

*1/3 cup parmesan cheese, freshly grated

*1/2 cup heavy cream

*1/4 cup sun dried tomatoes, packed in oil (optional)

*1 minced garlic clove,

*1/2 cup basil pesto sauce (I make my own)

*1/2 teaspoon red pepper flakes

Directions:

~Sprinkle 1 teaspoon salt, 1 teaspoon ground black pepper, and 1 teaspoon Italian seasoning evenly over both sides of cut up chicken breasts.

~Cook 1 (8 ounce) box of pasta as directed on package.

~Reserve about 1 cup of pasta water before draining.

~In a large skillet over medium high heat, add 2 teaspoons olive oil once pan it hot.

~Add prepared chicken and cook until done, turning often (about 6-8 minutes).

~Add 1-2 minced garlic cloves and cook for 1 minute stirring often.

~Once chicken is done, lower the heat and stir in cooked pasta, 1/3 cup freshly grated parmesan cheese, 1/2 cup heavy cream, and 1/4 cup sun dried tomatoes (optional), stirring until well combined.

~Add in 1 tablespoon of reserved pasta water if mixture is to dry, stir and add more if needed (the pasta should be glossy and coated in the sauce).