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Creamy Sun-dried Tomato Pesto Pasta with Parmesan Chicken
This Sun Dried Tomato Pesto Pasta is quick, easy and exploding with flavor! It’s a quick and easy pulsing of ingredients to create the sensational sun-dried tomato pesto sauce and then you saute it with veggies (optional) and stir in some chicken broth and heavy cream to create CREAMY sun-dried tomato pesto pasta that is lick-the plate delicious. I’ve include ways to customize the sun-dried tomato pesto pasta with different proteins and veggies so it can be different every time - because trust me, you are going to want to make this sun-dried tomato pesto ALL the time!
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- skillet
- bowl
- food processor
📝 Preparation Steps
1
Pasta: Cook the pasta al dente in generously salted water
2
Chicken (optional) : Preheat oven to 350F degrees. Line a baking sheet with aluminum foil (for easy cleanup) and place a cooking rack on top; lightly spray cooking rack with cooking spray.
3
Heat 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat. Combine Chicken Breading ingredients in a bowl/shallow dish then dredge chicken breasts in mixture. Tap off any excess flour then add chicken to skillet and cook until golden brown on one side, ⏱️ 3-5 minutes. Flip and cook chicken until the other side is golden, ⏱️ 2-3 minutes, then transfer chicken to prepared cooking rack and finish baking in the oven, ⏱️ 5-7 minutes, or until cooked through (cooking time will depend on size and thickness of chicken). Broil chicken until crispy, flip chicken, top with Parmesan cheese and broil until cheese is golden.
olive oil1 tablespooncup flour1/2flour1 tablespoon
4
Creamy Sundried Tomato Pesto Sauce: Meanwhile, add Sundried Tomato Pesto ingredients to a food processor and process until well blended. In a large skillet, heat 1 tablespoon sun-dried tomato oil over medium heat. Add Sun-dried Tomato Pesto and saute for ⏱️ 4 minutes. Add bell pepper and squash and saute an additional minute.
5
Stir in chicken broth until well incorporated then stir in heavy cream/cornstarch slurry, milk, fire roasted tomatoes, balsamic vinegar and sugar. Bring sauce to a boil then reduce to simmer until thickened and vegetables are crisp-tender.
milk1 cupbalsamic vinegar1 tablespoonsugar1 tablespoon
6
Stir in cooked pasta. Add additional milk to reach desired consistency (optional). Taste and add additional salt, pepper, red pepper to taste.
milk1 cup
7
Top with chicken and serve.
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