Chicken in Pesto Cream #WeekdaySupper
Sautéed chicken in a Pesto flavor cream sauce served over pasta with tomatoes and peas.
Servings 6
Calories 725kcal
Ingredients
- 4 boneless skinless chicken breast halves
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup half and half
- 2 tablespoons prepared pesto
- 12 ounces elbow macaroni pasta or pasta of choice
- 14.5 diced tomatoes with basil, garlic, and oregano, drained
- 1 cup cooked peas drained
- 1/4 cup shredded or grated parmesan cheese
Instructions
- Prepare pasta according to package directions, and drain.
- Meanwhile, in a large skillet, over medium heat, add olive oil.
- Place chicken breast halves between two pieces of plastic wrap, and pound thin. Remove from plastic.
- Season chicken with salt, pepper, and garlic powder.
- When the skillet is hot, add the chicken and cook on one side for about 5 to 7 minutes. Turn and and cook on the other side for another 5 - 7 minutes. Remove from pan.
- Add butter and allow to melt.
- Add flour and stir to combine with butter until it is like a thick paste.
- Reduce heat to low. Pour in half and half (can use cream or milk). Stir until thickened.
- Stir in the prepared pesto.
- Pour the pesto cream sauce over the drained pasta. Stir to coat. Stir in the drained tomatoes and peas. Stir until evenly distributed.
- Top with grated parmesan cheese.
Nutrition
Calories: 725kcal | Carbohydrates: 92g | Protein: 50g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 125mg | Sodium: 1753mg | Potassium: 2595mg | Fiber: 14g | Sugar: 25g | Vitamin A: 1599IU | Vitamin C: 95mg | Calcium: 394mg | Iron: 11mg