Easy Pesto Chicken Pasta
Easy, cheesy pasta with spinach, artichoke, sun-dried tomato, and chicken. This family dinner is perfect for your busy weeknight.
Ingredients
- 1 Tbs extra virgin olive oil
- 1 6 oz bag fresh baby spinach leaves
- 1 14 oz can quartered artichoke hearts
- ½ cup julienne sun-dried tomatoes in olive oil drained
- 10 oz Tyson® Grilled & Ready® Oven Roasted Diced Chicken Breast or can substitute Tyson® Grilled & Ready® Refrigerated Chicken - if using refrigerated, you do not have to thaw in advance. or can substitute Tyson® Grilled & Ready® Refrigerated Chicken - if using refrigerated, you do not have to thaw in advance.
- 1 8 oz tub garden vegetable cream cheese
- 2 cups milk
- 1 Tbs store-bought pesto
- 1 4 oz bag shredded parmesan cheese
- 1 8 oz bag shredded part-skim mozzarella cheese
- 8 oz pasta of choice I used orecchiette pasta
Instructions
- Bring a large pot of water to a boil. Turn on the oven broiler.
- Cook the pasta according to package directions. Drain.
- Meanwhile, heat the olive oil in a large skillet on medium-high heat. Add the spinach and saute until wilted. Add the cooked pasta and remaining ingredients, except the mozzarella cheese. Stir until the cream cheese is incorporated.
- Layer the shredded mozzarella on top. Put the skillet in the oven under the broiler until the top is golden brown (~5 minutes). Yields: 6 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!