Pâtes au poulet et au pesto

Ingrédients

• 8 oz pasta (rotini, fusilli, or farfalle)
• 1 Tablespoon lemon juice ((1/2 lemon))
• 1/3 cup basil pesto
• 2 -3 Tablespoon heavy cream
• 2 boneless skinless chicken breasts
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• Salt and black pepper
• Olive oil
• 1/2 cup diced onion
• 3 cloves garlic (minced)
• 1/2 cup grated parmesan cheese
• 2 tablespoons pine nuts
• Chopped fresh basil
• 1 cup halved cherry tomatoes

Préparation

1. 1

   Cook pasta according to the package instructions, stirring occasionally, until pasta is cooked to al-dente. Once cooked, drain well in a colander, and run under cold water to stop the cooking process.

2. 2

   In a mixing bowl, whisk together lemon juice, basil pesto sauce and heavy cream until smooth. Set aside.

3. 3

   Rub the chicken with seasonings and olive oil. Heat a large skillet over medium-high heat.

4. 4

   Add chicken and cook undisturbed for about 5 minutes, then flip and continue to cook for 3-5 minutes more, until cooked through, or internal temperature registers 165 F. Slice chicken and set aside.

5. 5

   Add chopped onions to the skillet and cook until soft and translucent, for the last 30 seconds add the minced garlic.

6. 6

   Turn off the heat and add the cooked pasta and sliced chicken to the skillet, and pour the pesto sauce. Toss to coat everything, add halved tomatoes on top, sprinkle Parmesan cheese, pine nuts and garnish with chopped fresh basil.

7. 7

   Serve and enjoy!