Poulet au pesto avec légumes et spaghetti

Ingrédients

• chicken breasts 12.00 oz sliced thinly
• Kosher Salt 0.25 tsp
• black pepper 0.25 tsp
• nonstick cooking spray 1.00 whole
• garlic 2.00 clove minced
• red onion 0.50 med diced
• cherry tomatoes 1.00 pints halved
• red bell pepper 1.00 med diced
• cremini (baby bella) mushrooms 8.00 oz sliced
• 0.25 cup
• jarred pesto sauce 3.00 tbsp
• whole grain spaghetti noodles 0.50 lbs cooked
• Parmesan cheese 3.00 tbsp

Préparation

1. 1

   Season chicken with salt and pepper.

2. 2

   Heat a large skillet over medium heat and spray with cooking spray. Add chicken and cook until golden brown on both sides and cooked through. Transfer to a plate and cover with foil.

3. 3

   Return the skillet to medium heat

4. 4

   spray with cooking spray and add garlic

5. 5

   onion

6. 6

   tomatoes

7. 7

   peppers

8. 8

   and mushrooms. Cook

9. 9

   stirring occasionally

10. 10

    until the vegetables soften

11. 11

    6–7 minutes.

12. 12

    Stir in half and half and pesto. Add chicken back to the skillet

13. 13

    turning to coat in sauce.

14. 14

    Divide spaghetti between plates

15. 15

    top with chicken and vegetables. Garnish with parmesan cheese.