pat's Recipe

Pesto Chicken Pasta

Category: PASTA

Ingredients
1 pound linguine
1 tablespoon vegetable oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
2 teaspoons salt, divded
1/2 teaspoon black pepper
1 (7-ounce) container pesto sauce
1 cup (1/2 pint) heavy cream
7 plum tomatoes, cut into 1/4-inch slices

Instructions
In a 6-quart soup pot, cook the pasta according to the package directions; drain, rinse, drain again, and set aside in the colander.

In the same pot, heat the oil over high heat; add the chicken then sprinkle it with 1 teaspoon salt and the pepper. Cook for 8 to 10 minutes, or until no pink remains in the chicken.

Reduce the heat to medium-low and stir in the pesto, cream, and the remaining 1 teaspoon salt. Simmer for 2 to 3 minutes.

Add the tomatoes and return the pasta to the pot, stirring until thoroughly combined. Cook for 3 to 5 minutes, or until pasta is warmed through. Serve immediately.
Serves 4.