Sun-Dried Tomato Pesto Chicken
Linguine and Steamed Asparagus with Parmesan
Ingredients
- 2 lb boneless, skinless chicken breasts, cubed
- 2 Tbsp olive oil
- 1 jar sun-dried tomato pesto
- 1½ cups heavy cream
- 1 (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
- 1 (16-oz) pkg linguine
- 2 (8-oz) pkg asparagus tips
- ¼ cup shredded Parmesan cheese
Side Dish Instructions
- Cook pasta according to package directions.
- Steam asparagus according to package directions; toss with cheese, and season with salt and pepper to taste.
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