Sun-Dried Tomato Pesto And Chicken Pasta Toss Recipe

Name: Sun-Dried Tomato Pesto And Chicken Pasta Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pesto:; 1 (7-ounce) jar oil-packed sun-dried tomato halves; 1 1/2 cups loosely packed fresh basil leaves; 1 tablespoon water; 1/4 teaspoon salt; 2 garlic cloves; Pasta:; 2 teaspoons olive oil; 1 pound skinless, boneless chicken breast, cut into 1-inch pieces; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 garlic cloves, minced; 2 tablespoons balsamic vinegar; 1 (6-ounce) bag prewashed baby spinach; 1 (12-ounce) can evaporated fat-free milk; 1 (3-ounce) package goat cheese, crumbled; 6 cups hot cooked cavatappi (about 4 cups uncooked pasta)

Servings: persons

Pesto:
1 (7-ounce) jar oil-packed sun-dried tomato halves
1 1/2 cups loosely packed fresh basil leaves
1 tablespoon water
1/4 teaspoon salt
2 garlic cloves
Pasta:
2 teaspoons olive oil
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 tablespoons balsamic vinegar
1 (6-ounce) bag prewashed baby spinach
1 (12-ounce) can evaporated fat-free milk
1 (3-ounce) package goat cheese, crumbled
6 cups hot cooked cavatappi (about 4 cups uncooked pasta)

1
To prepare pesto, drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Place 2 tablespoons reserved oil in a food processor. Place remaining oil in sun-dried tomato jar; reserve for another use. Coarsely chop 1/4 cup drained tomatoes; set aside. Place remaining drained tomatoes in food processor. Add basil, water, 1/4 teaspoon salt, and 2 garlic cloves to food processor; process until finely minced.
2
To prepare pasta, heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; saute 5 minutes or until chicken is done. Remove chicken from pan. Add minced garlic; saute 30 seconds. Add balsamic vinegar and baby spinach; cook for 2 minutes or until spinach wilts. Stir in pesto and evaporated fat-free milk. Bring to a boil, and cook for 2 minutes. Add crumbled goat cheese; cook until cheese melts, stirring constantly. Return chicken to pan; cook 1 minute or until thoroughly heated. Combine chicken mixture and pasta, tossing well to coat. Sprinkle with reserved 1/4 cup chopped drained tomatoes.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Pesto:, 1 (7-ounce) jar oil-packed sun-dried tomato halves, 1 1/2 cups loosely packed fresh basil leaves, 1 tablespoon water, and more.

Yes, Sun-Dried Tomato Pesto And Chicken Pasta Toss falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sun-Dried Tomato Pesto And Chicken Pasta Toss

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