PESTO PASTA RECIPE

16 ounces bow tie pasta ▢1 tsp olive oil ▢2 tsp minced garlic ▢2 boneless skinless chicken breasts cubed ▢1/4 tsp crushed red pepper flakes ▢1/2 cup oil packed sun-dried tomatoes drained and sliced ▢1/2 heavy whipping cream ▢8.1 oz jar pesto sauce ▢1/2 cup parmesan cheese ▢garlic salt (with parsley flakes) ▢garlic pepper

Ingredients

Step - 1

Prepare pasta al dente per the instructions on the package; rinse.  

Sauté garlic in heated oil in a large skillet until tender.  

Step - 2

Chicken and red pepper flakes should be added. Cook until golden brown and thoroughly cooked. Spread any oil on a paper towel to absorb it.  

Step - 3

Return the cooked chicken and pastries to the large skillet. To flavor, combine pesto, sun-dried tomatoes, parmesan cheese, heavy whipping cream, garlic salt, and pepper. And cook until thoroughly heated.  

Step - 4

Serve warm and sprinkle with more Parmesan cheese if desired.

Step - 5

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