Sun-Dried Tomato Pesto and Chicken Pasta Toss |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Make the pesto ahead of time, and refrigerate or freeze until ready to use. Ingredients:
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 |
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) |
Directions:
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; sauté 5 minutes or until chicken is done. Remove chicken from pan. Add minced garlic; sauté 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.
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