Ingredients

The following ingredients have 4 Servings
  • 8 ounces uncooked pasta
  • 2 chicken breasts (cut into half lengthwise)
  • 1/2 teaspoon garlic powder
  • Salt & pepper (to taste)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/2 cup chicken broth
  • 3/4 cup heavy/whipping cream
  • 1/4 cup pesto
  • 1/2 teaspoon lemon juice (or more to taste)
  • 1/4 cup sun-dried tomatoes
  • 2 cups (packed) fresh baby spinach
  • Freshly grated parmesan for serving (optional)

Instruction

  • Boil a large, salted pot of water for the pasta. Cook al dente according to package directions.
  • Meanwhile, cut the chicken lengthwise so you've got 4 thinner pieces. Season them with the garlic powder and salt & pepper.
  • Heat the oil and butter in a skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 5-6 minutes/side or until it's cooked through. Transfer chicken to a plate. Let it rest for a few minutes and then slice it into bite-size pieces.
  • Sprinkle the flour into the skillet and cook for about 1 minute (there should still be some butter/oil in there, but if the pan is dry, add 1 tablespoon butter first).
  • Add in the chicken broth, cream, pesto, lemon juice, and sun-dried tomatoes to the pan. Scrape up any brown bits from the bottom. Let it gently simmer for a few minutes until it's thickened up a bit.
  • Stir in the spinach and let it wilt. Add in the drained pasta (add some of the hot pasta water prior to draining it if the sauce appears a bit thick) and toss.
  • Season with extra salt & pepper if needed, and serve with the sliced chicken on top and extra parmesan cheese if desired.