Creamy Chicken Pesto Pasta

Ingrédients

• 8 ounces Spaghetti Noodles (or preferred pasta)
• 2 Boneless Skinless Chicken Breasts (or 1 pound chicken cutlets)
• 1 tablespoon Extra Virgin Olive Oil (for cooking)
• Salt and Black Pepper (for seasoning)
• 1/2 large Onion (thinly sliced)
• 1 cup Chicken Broth
• 1 cup Milk (or other dairy)
• 2 cups Whole Cherry Tomatoes
• 2 teaspoons Cornstarch (or 1 teaspoon arrowroot)
• 1/4 cup Pesto
• Salt and Black Pepper (to taste)
• Optional: Fresh Basil or Parsley, Grated Parmesan Cheese, Red Chili Flakes.

Préparation

1. 1

   Cook SPAGHETTI NOODLES according to package directions. Drain and set aside.

2. 2

   Slice the CHICKEN BREASTS into ½-inch thick cutlets and season both sides with SALT and PEPPER. If time allows, let the chicken rest at room temperature for 10 minutes.

3. 3

   Heat a 12-inch skillet over medium heat. Add OLIVE OIL and heat until shimmering.

4. 4

   Add the CHICKEN cutlets in a single layer. Cook undisturbed until they release naturally from the pan, then flip and cook until the internal temperature reaches 165°F. Transfer to a plate and cover loosely.

5. 5

   In the same skillet, add more OLIVE OIL if needed. Add ONIONS and sauté about 5 minutes until softened and lightly golden. Pour in a splash of CHICKEN BROTH and scrape up the browned bits from the pan.

6. 6

   Add the remaining CHICKEN BROTH, MILK, and whole CHERRY TOMATOES. Bring to a gentle simmer.

7. 7

   In a small bowl, whisk CORNSTARCH with a little water to make a smooth slurry. Stir it into the sauce and simmer until slightly thickened.

8. 8

   Stir in the PESTO. Return the CHICKEN CUTLETS to the skillet and simmer a few minutes to warm through. Season with SEA SALT and BLACK PEPPER to taste.

9. 9

   Serve the CHICKEN and sauce over the cooked pasta. Garnish with fresh herbs, PARMESAN, or RED CHILI FLAKES if desired.