Creamy Pesto and Spinach Pasta
Toss everything together, sprinkle on a little Parmesan, and you’ve got the kind of meal that feels special without any fuss.
Equipment
- 1 knife
- Measuring spoons
- 1 measuring cup
- 1 large pot
- 1 large resealable bag
- 1 colander
- 1 large skillet
- tongs
- 1 whisk
- 1 Large spoon
Ingredients
- 2 cups fettuccine Penne or Rigatoni is also good
- 2 chicken breasts cut in cubes
- 1 Tbsp. Creole seasoning
- 1 Tbsp. paprika
- 1/2 Tbsp. Italian seasoning
- Salt and pepper to taste
- 2 Tbsp. butter
- 2 Tbsp. extra virgin olive oil
- 1/4 cup sundried tomatoes
- 1/2 onion chopped fine
- 1 cup cherry tomatoes or grape tomatoes sliced in half
- 3 cups fresh spinach
- 1 tsp. Italian seasoning
- Pinch of red pepper flakes
- 1/3 cup pesto fresh or store-bought
- 1-1/2 cup grated Parmesan
- 1-1/2 cups heavy cream
- 2 garlic cloves minced
- 1-1/2 cups chicken broth
- 3 oz. cream cheese
- Fresh basil for garnish
Instructions
- Boil the pasta 24 hours ahead of when you will need it.
- Store the pasta in the refrigerator overnight.
- Season the chicken with Creole seasoning, paprika, Italian seasoning, salt and pepper.
- In a skillet, cook the chicken in butter and olive oil until done.
- Remove and set aside.
- Add the pasta to the chicken and toss. You may need to rinse the pasta with water to loosen it up.
- To the same pan, add the sundried tomatoes, onion and cherry tomatoes.
- Add the spinach and allow it to wilt.
- Add salt, pepper, red pepper flakes and 1 tsp. Italian seasoning.
- Stir in the heavy cream, garlic, cream cheese, and chicken broth.
- Stir until thickened.
- Stir in the pesto sauce and red pepper flakes.
- Stir in the Parmesan cheese.
- Mix in the pasta and chicken.
- Toss the pasta in the sauce using tongs until it is well-coated.
- To serve, garnish with fresh basil and more Parmesan cheese.