Macarrão cremoso com frango, pesto e tomates

Ingredientes

• 1 lb pasta (penne or bowtie are great)
• 2 lbs chicken breasts (trimmed and cut in half horizontally)
• 3 1/2 tbsp olive oil (divided)
• 1 tsp kosher salt
• 1/2 tsp EACH dried basil, oregano, and thyme
• 1 1/2 tsp garlic powder
• 1/2 cup pine nuts (optional)
• 1 lb asparagus (cut into 1.5 inch pieces (optional))
• 20 oz (2 pints) cherry tomatoes (if large, cut in half)
• 2 tbsp garlic (minced)
• 2/3 cup basil pesto
• 1/2 - 1 cup heavy cream (depending on personal preference)

Modo de preparo

1. 1

   Bring a large pot of water to a boil. Add a generous pinch of kosher salt, then boil your pasta according to package directions until it s al dente. Reserve 1 cup of the pasta water, then drain and set aside.

2. 2

   In the meantime, combine the chicken, 2 tbsp of oil, and seasonings. Mix well, then set aside.

3. 3

   Heat a large non-stick skillet over low heat. Add the pine nuts and cook, stirring occasionally, until they are lightly golden brown and smell fragrant. Remove and set aside.

4. 4

   In the same pan, add 1/2 tbsp of oil and increase the heat to medium. Add the asparagus and cook until tender crisp, about 5-10 minutes. Remove and set aside.

5. 5

   Allow the pan to get hot again. Add the chicken and cook for 4-5 minutes on each side, until golden brown and cooked through. Pro tip: Use an instant-read thermometer to ensure you remove the chicken as soon as it reaches 165 degrees F. This will ensure it is juicy. Remove and set aside.

6. 6

   Wipe out the skillet. Place it over medium heat and add 1 tbsp of oil. Add the tomatoes and cook for 5 minutes, stirring occasionally. Add the garlic and continue to cook until the tomatoes are softened and start to burst. While the tomatoes are cooking, slice the chicken.

7. 7

   Combine the cooked pasta, pine nuts, asparagus, sliced chicken, roasted tomatoes, pesto, and cream. Stir until well combined, then add some of the reserved pasta water until you have a perfectly creamy pesto sauce. Serve with fresh basil leaves if you're feeling fancy.