One-Pan Garlic Chicken Pesto Pasta


Serves 4

1 tablespoon canola oil
2 chicken breasts, sliced into ½-inch strips
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
¾ cup heavy cream
½ grated parmesan cheese
¼ cup pesto
3 cups penne pasta, cooked and drained
¾ cup cherry tomatoes, halved
Parmesan cheese to garnish
Chopped basil to garnish

Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned. Mix in the heavy cream, parmesan, and pesto, stirring until evenly combined. Bring to a boil and cook until the sauce has reduced, about 5-7 minutes. Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat. To serve, sprinkle parmesan cheese and basil on top!

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