Farfalle with Chicken in Sun Dried Tomato Olive Pesto Cream Sauce
This dinner is a quick and easy to prepare. Just one skillet, one pot and a few ingredients and you will have a delicious meal that is sure to please.
Farfalle with Chciken in Sun Dried Tomato Olive Pesto Cream Sauce
12 ounces farfalle (bow tie) pasta
2 medium chicken breasts, about 1 pound
black pepper, to taste
Italian seasoning, to taste
1 tablespoon olive oil
2 tablespoon unsalted butter, divided
1 tablespoon grated parmesan cheese
3 cloves garlic, minced
1/2 cup low sodium chicken broth
1 cup heavy cream
1/4 cup shredded parmesan cheese
1/4 cup sun dried tomato olive pesto
Cook pasta according to directions and drain. Return pasta to pot and add 1 tablespoon of butter and 1 tablespoon of grated parmesan cheese.
While pasta is cooking, season both sides of chicken with black pepper and Italian seasoning. Heat olive oil in a large skillet over medium high heat. Add in chicken and cook until browned on both sides and completely cooked. Remove from skillet and dice into bite sized pieces.
In the same skillet add in 1 tablespoon butter and melt. Add in the garlic, cooking and stirring for 30 seconds. Add in the chicken broth and scrape up any brown bits from the bottom of the pan. Add in the cream and reduce the heat to medium low. Cook and stir until cream is heated through and slightly thickened. Add in the parmesan cheese, stirring until melted. Add in the pesto and stir until combined.
Add in the pasta and diced chicken and gently stir to combine. Serve with additional shredded parmesan cheese, if desired.
Total Fat: 28.1g
Total Carbs: 36.8g
Dietary Fiber: 2.2g
Vitamin A: 15.6%
Vitamin C: 5.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Cassie Craves.