One-Pan Chicken with Creamy Sun-Dried Tomato Pesto Sauce
2cupsdried fusilli pasta
3-4skinlessboneless chicken breasts (1 3/4 to 2 pounds)
kosher salt and freshly ground black pepper
10baby bella or cremini mushroomscleaned, stemmed and sliced
2tablespoonsextra virgin olive oil
1 1/3cuphalf and half
1jar DeLallo Simply Pesto Sun-Dried Tomato with Olive6.35 ounces
2cupsfresh baby spinach leaves
1/4cupcrumbled goat cheese1-2 ounces
Italian flat leaf parsley for garnish
Cook pasta according to package directions, drain and set aside.
In a large skillet heat 1 tablespoon of the oil and 1 tablespoon of the butter over medium heat. Add the mushrooms and cook for 3-4 minutes, stirring once or twice then transfer to a bowl.
Meanwhile, season chicken with kosher salt and freshly ground black pepper. Heat the remaining tablespoon of oil to the pan and add the chicken. Cook for about 12-15 minutes or until no longer pink (165 degrees F), turning once. Remove the chicken from the skillet and transfer to a plate.
Add the half and half to the skillet and whisk in the DeLallo Simply Pesto Sun-Dried Tomato with Olive. Season with kosher salt to taste and cook for 2 to 3 minutes then return the mushrooms and chicken to the sauce and mix to coat. Cook for 3 to 5 minutes or until sauce has reduced slightly. Mix in the spinach. If desired add the cooked pasta to the pan and stir to coat or serve the chicken and sauce over the plain pasta. Garnish with crumbles of goat cheese and parsley.