Sun-Dried Tomato Pesto Chicken
Linguine
Ingredients
- ¾ lb boneless, skinless chicken breasts, cubed
- 1 Tbsp olive oil
- 1 jar sun-dried tomato pesto
- ¾ cup heavy cream
- ½ (10-oz) pkg spinach
Instructions
- Season chicken lightly with salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat until browned.
- Add pesto and cream to skillet; bring to a boil, reduce heat, and simmer 10 minutes or until slightly thickened.
- Gradually stir in spinach until wilted. Serve over pasta.
Side Dish Ingredients
- ½ (16-oz) pkg linguine
Side Dish Instructions
- Cook pasta according to package directions.
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