Pâtes crémeuses au poulet et au pesto

Ingrédients

• 1 pound boneless, skinless chicken breast, cut into bite sized pieces
• Salt and ground black pepper to taste
• 1/2 teaspoon Italian seasoning
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 cup chicken broth
• 12 ounces basil pesto
• 1/2 cup half and half
• 1/2 teaspoon garlic powder
• 1/2 cup Parmesan cheese
• 8 ounces pasta *See notes
• Chopped basil for garnish (optional)

Préparation

1. 1

   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/2 cup cooking water, then drain.

2. 2

   While the pasta is cooking, season the chicken with salt, pepper and Italian seasoning. Add the flour and toss to coat.

3. 3

   Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for about 5-7 minutes or until browned, Add extra oil, if needed. Remove from the skillet and reserve.

4. 4

   To the same skillet, add the butter and saute the onions for about 3 - 4 minutes or until they become translucent. Add the garlic and cook for a minute.

5. 5

   Deglaze the skillet by adding the chicken broth. Scrape the bottom of the pan to remove the brown bits. Bring to a boil. Stir in the pesto and lower the heat. Add the half and half and garlic powder. Simmer for about 2-3 minutes.

6. 6

   Return the chicken and any collected juices to the skillet and toss to coat. Simmer for 3-4 minutes. Stir in the Parmesan cheese and mix well.

7. 7

   Add the cooked pasta and toss gently. Add some of the cooking water only if a creamier consistency is desired. Serve warm garnished with chopped basil (optional).