Ingredients for Sun Dried Tomato Pesto Chicken Pasta
- 1 pound boneless, skinless chicken breasts
- Fusilli
- 1/2 cup chopped onion
- Garlic Cloves
- Dry White Wine
- Sun Dried Tomatoes
- Sun Dried Tomato Pesto
- Grainy Mustard
- Double Cream
- Light Cream
- Parmesan Cheese
- Fresh parsley for garnish
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How to Make Sun Dried Tomato Pesto Chicken Pasta
- Bring 4 cups of water to a boil in a large pot. Add 1 tablespoon of olive oil and 8 ounces of pasta. Cook according to package directions until al dente.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 pound of boneless, skinless chicken breasts and cook until browned on both sides. Add 1/2 cup chopped onion and 2 cloves minced garlic and cook until softened, about 5 minutes.
- Pour in 1/4 cup dry white wine (optional), 1/2 cup sun-dried tomatoes (oil-packed, drained), 1/4 cup pesto, and 1 teaspoon Dijon mustard. Stir to combine and cook for 2 minutes.
- Stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese. Bring to a simmer, reduce heat, and stir until the cheese is melted and the sauce is creamy. Add the cooked pasta and toss to coat.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
19g
Fat
104g
Carbs
24g
