Sun Dried Tomato Pesto Chicken
An easy weeknight dish that comes together in less than 30 minutes, using leftover shredded chicken. The sun dried tomato pesto brings a ton of flavor to the sauce!
Servings: 4
Calories: 779kcal
Ingredients
- 1½ - 2 pounds chicken cooked and shredded (rotisserie chicken works great!)
- 8 oz mushrooms sliced (button or cremini)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 ½ cup half and half
- 6-6.5 oz jar sun-dried tomato pesto
- 2 cups fresh spinach leaves rough chopped
- 2 cups dried pasta rotini or similar
Instructions
- Begin cooking pasta according to package directions. When done, drain and set aside.
- Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet on medium heat. Add the mushrooms and cook for 3-4 minutes, stirring occasionally.
- Add the chicken and stir with the mushrooms for 2-3 minutes. Remove chicken and mushrooms to a bowl.
- Add pesto to skillet. Slowly add the half and half, whisking to combine. Continue whisking and cook over medium heat for 3 minutes.
- Add the chicken and mushrooms back to the pan and stir to coat. Cook for 4-5 minutes; sauce will reduce and thicken slightly. Adjust seasoning with salt and pepper if desired.
- Add the spinach and mix in.
- Add cooked pasta to the pan and stir to coat.
Video
Nutrition
Calories: 779kcal | Carbohydrates: 35g | Protein: 46g | Fat: 50g | Saturated Fat: 18g | Cholesterol: 187mg | Sodium: 603mg | Potassium: 809mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2356IU | Vitamin C: 11mg | Calcium: 179mg | Iron: 3mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.