Creamy, bold and nourishing – Jasmine Comer‘s quick Pesto Pasta is the perfect early fall recipe. We love this for school day lunches and weekend dinners alike. Not ready to fully let go of summer? Stick it in the fridge and enjoy a bowl of cold pasta salad leftovers the next day.
- 8 oz pasta
- 1 lb chicken breast
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 3/4 cup heavy cream
- 1/4 cup grated parmesan
- 1/2 cup sundried tomatoes
- 3 tbsp Gotham Greens Pesto
- 2 big handfuls spinach
- Salt and pepper to taste
- Cook your pasta al dente according to the instructions on the package. Save ½ cup of pasta water after the pasta is done cooking.
- Cut your chicken into bite sized pieces and season lightly with salt and pepper.
- In a large 3-4 inch deep sauce pan, heat one tablespoon of olive oil over medium heat. Then add the chicken and cook for a couple minutes on each side or until its no longer pink in the middle.
- Remove the chicken from the pan and add another tablespoon of olive oil. Add the garlic and sauté until fragrant. Reduce the heat a little.
- Then add in the heavy cream, followed by the pasta water. Let this mixture simmer for about 5 minutes.
- Then slowly whisk in the grated parmesan. Simmer for a couple more minutes.
- Add the chicken, sun-dried tomatoes, pesto, and spinach into the pan and stir until the spinach is wilted and all the ingredients are combined.
- Serve immediately. Best eaten within 3 days.
Jasmine Comer is a a recipe developer, food photographer and blogger based in North Carolina. Her blog, Lively Meals was created to share good food. What is good food you ask? Good food is food that makes you feel good, literally. It’s food that gives you the energy to get through the day. It’s food that nourishes your body. It’s also food that you enjoy with your family and friends. It’s that super green salad, or that chocolate chip cookie that you love.
For more good food recipes, visit LivelyMeals.com.