@christopherhopkins1: Chicken Pesto Pasta Creamy Chicken Pesto Pasta with Sun-Dried Tomatoes Ingredients: 8 oz (225 g) pasta (penne or fusilli) 2 tablespoons olive oil 2 chicken breasts, diced 3 cloves garlic, minced 1 cup heavy cream 1/2 cup basil pesto 1/2 cup sun-dried tomatoes, chopped 1/4 cup grated Parmesan cheese Salt and pepper to taste Fresh basil leaves for garnish Directions: Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for 5-7 minutes, or until the chicken is cooked through and no longer pink. Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, until fragrant. Pour in the heavy cream and stir to combine. Add the basil pesto and sun-dried tomatoes, mixing well to create a creamy sauce. Add the cooked pasta to the skillet and toss to coat the pasta evenly with the sauce. Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh basil leaves and additional Parmesan cheese if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 550 kcal | Servings: 4 servings

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Saturday 22 August 2026 19:25:45 GMT