Name: Chicken Red Pesto Cream Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 oz Penne pasta; 2 tbsp Red pesto; 2 tbsp Heavy cream; 1 tsp Extra virgin olive oil; 1 cup Baby spinach; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Parmesan cheese; 2 tbsp Pasta water

Nutrition

Per serving

733 calories

Protein: 56g; 30% of calories
Carbs: 48g; 26% of calories
Fat: 35g; 43% of calories

Instructions

Prep 10 min · Cook 15 min

Bring a large pot of salted water to a boil and cook the penne pasta until al dente, reserving a splash of pasta water before draining.
While the pasta cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
Reduce the skillet heat to medium and stir in the minced garlic and baby spinach, cooking until the spinach is just wilted.
Add the red pesto and heavy cream to the skillet, stirring constantly to create a smooth, vibrant sauce.
Toss the cooked pasta and reserved pasta water into the skillet, stirring until the creamy sauce evenly clings to the noodles.
Serve immediately topped with a sprinkle of grated parmesan cheese.

Nutrition

Ingredients

Instructions

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