One Pot Spinach and Pesto Chicken Pasta
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Serves: 6 servings (about 1½ cups each)
 
Ingredients
  • 2 Tbsp extra-virgin olive oil
  • 1¾ lbs boneless, skinless chicken breasts, cut into bite size pieces
  • 1 lb sliced mushrooms
  • 4 garlic cloves, minced
  • 8 oz (2½ cups) dry pasta
  • 4 cups water
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ cup prepared pesto
  • 5 oz fresh baby spinach
  • ⅔ cup half-and-half
  • ½ cup freshly grated Parmesan cheese
Instructions
  1. In a large, deep skillet heat oil over medium heat. Once hot, add chicken and cook for 5-6 minutes or until no longer pink.
  2. Add mushrooms and cook for 3-4 minutes or until softened, stirring often. Add garlic; cook until fragrant, stirring constantly, about 30-60 seconds.
  3. Add pasta, water, salt, and pepper. Bring to a boil and cook until pasta is tender, about 10 to 13 minutes.
  4. When water is nearly absorbed, stir in the pesto, spinach, and half and half. Cook for 1-2 minutes until spinach is tender and wilted. Stir in Parmesan and serve hot.
Notes
Recipe adapted from Chef in Training
Nutrition Information
Serving size: ~ 1½ cups prepared Calories: 425 Fat: 17.3 Carbohydrates: 34.3 Sugar: 2.3 Sodium: 598 Fiber: 3.2 Protein: 35.0 Cholesterol: 77
Recipe by Prevention RD at https://preventionrd.com/2018/04/one-pot-spinach-and-pesto-chicken-pasta/