Chicken Florentine Pesto Pasta is an easy way to dress up a pasta dinner. All you need is basil pesto, your favorite pasta and some fresh vegetables. Add some chicken or not for a delicious pasta dinner in the time it takes to cook the pasta. With a few small changes this can be a delicious vegetarian meal or a gluten-free dinner.
16oz.package farfallefor gluten-free diets substitute a gluten-free pasta
2large chicken breastsabout 1-½ lbs, cut into strips
salt & pepper
2Tablespoonslight olive oil
½sweet onionchopped
1red bell peppersliced
1cupmushroomssliced thin
2teaspoonsminced garlic
½teaspooncrushed red pepper flakes
½cupchicken stock or white wine
9ozpackage fresh spinachwashed & patted dry
¼cupfat-free half & half
8.1ozjar basil pestoor check out my 5-Minute Pesto
¼cupParmesan cheesegrated
Instructions
Prepare pasta according to package directions.
While pasta is cooking, salt & pepper the chicken strips. Heat oil in large skillet and cook chicken strips until cooked through and browned. Remove from pan.
To the pan, add the onion, pepper strips and mushrooms and cook for 3-5 minutes.
Add garlic and red pepper flakes and cook another minute.
Add the chicken stock or white wine and boil until reduced by half.
Add spinach to pan and mix well. Cook for 2 minutes or until wilted.
Add half & half, pesto, Parmesan cheese and chicken, stir and cook until heated through.
Pour over pasta, toss to coat, and serve immediately with additional grated Parmesan cheese on the side.
Notes
Omit chicken and substitute white wine for chicken broth for a healthy vegetarian meal.