Pesto Chicken Pasta


  • 3-4 chicken breasts, boneless, skinless and cut in strips
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon Italian seasoning
  • 1/2 red onion
  • 3 garlic cloves, minced
  • 1/2 cup sun-dried tomatoes, drained of the most oil, chopped (keep oil for cooking)
  • 3 bell peppers (1 red, 1/2 yellow and 1/2 green)
  • 1/2 cup basil pesto
  • 1/2 cup cream
  • 1/2 cup chicken stock
  • Salt and fresh cracked pepper
  • 8 ounces fettuccine or penne pasta
  • Chopped fresh basil, chopped for garnish
  • Parmesan, for garnish

Cooking Process

  1. Cook pasta al dente, according to package direction.
  2. Heat 1 tablespoon of the drained tomato oil in a large nonstick skillet. Add chicken to the skillet and stir fry for 5 minutes with Italian seasoning and crushed chili pepper, until cooked. Remove chicken from skillet and set aside.
  3. In the meantime, prepare the sauce by combining basil pesto, cream, and chicken stock in a mixing cup or bowl; whisk until thoroughly combined and set aside.
  4. Return the skillet to heat and stir in onion, garlic and sun dried tomato. If the skillet is dry, add a little more oil from the sun. Cook over medium-high heat for about 1 minute, or until just fragrant. Add bell peppers and still cooking until slightly cooked but still crisp.
  5. Add the prepared pesto sauce to the skillet and bring to a simmer. Transfer chicken strips back in the skillet and cook for 2 to 3 minutes, until heated through.
  6. Stir in cooked pasta and reheat for 2 to 3 minutes. Garnish with parmesan cheese, freshly cracked black pepper and chopped basil. Serve immediately!

Pesto Chicken Pasta

Bon Apetite

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Pesto Chicken Pasta