Creamy Pesto and Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
  • 3 cups farfalle pasta, dry
  • 1-2 tablespoons olive oil
  • 1¾ pounds boneless skinless chicken thighs, diced into 1 inch cubes (this was 6 small thighs)
  • ½ teaspoon each salt and pepper
  • 1 yellow bell pepper, sliced
  • 10 oz bag fresh baby spinach
  • 10 oz container grape tomatoes
  • ½ cup pesto (recipe below, or use store-bought)
  • ¼ cup heavy cream
  • salt and pepper
  • parmesan cheese, grated, as desired for topping
Instructions
  1. Fill a medium saucepan ~3/4 full with water and bring to a boil. Once boiling, add 1 teaspoon salt and farfalle. Cook to al dente package instructions, or I prefer going 1 minute less than their recommendation for al dente. Drain and toss with ~2 tablespoons (of the ½ cup) pesto. Set aside.
  2. Meanwhile, add olive oil to an electric skillet or large sauté pan over medium heat. Season chicken with salt and pepper. Add evenly to pan and do not touch until one side is browned (about 5 minutes). Then toss and stir occasionally until cooked, about 10 minutes total.
  3. Remove chicken from pan, and set aside. To pan, add bell pepper, spinach, and tomatoes, stirring occasionally until spinach is fully wilted.
  4. Add the cooked chicken and farfalle to the pan with the remaining ½ cup pesto. Stir until combined and everything is heated through. Season additionally with salt and pepper as desired. Turn off the heat and stir in the cream. Serve, topped as desired with parmesan cheese.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/creamy-pesto-and-pasta/