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
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.
Remove chicken from pan, and set aside. To pan, add bell pepper, spinach, and tomatoes, stirring occasionally until spinach is fully wilted.
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/