Pesto Chicken with Vegetables and Spaghetti
Summary
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- Prep time
- 10 min
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- Cook time
- 20 min
-
- Servings
- 4 Servings
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- Serving size
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1 Chicken Breast, 1 cup spaghetti, ½ cup vegetable sauce, and 1 tbsp parmesan cheese
Ingredients
Ingredients
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thinly sliced chicken breast filets
- 4
- 4
-
-
salt
- 1/4 tsp
- 1/4 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
-
olive oil
- 1 tbsp
- 1 tbsp
-
-
garlic cloves (minced)
- 2
- 2
-
-
red onion (diced)
- 1/2 med
- 1/2 med
-
-
cherry tomatoes (halved)
- 1 pints
- 480 ml
-
-
red bell pepper (diced)
- 1 med
- 1 med
-
-
cremini (baby bella) mushrooms (thinly sliced)
- 8 oz
- 227 g
-
-
half-and-half
- 1/4 cup
- 1/4 cup
-
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jarred pesto sauce (lower sodium)
- 1/4 cup
- 1/4 cup
-
-
whole grain spaghetti noodles (cooked)
- 8 oz
- 227 g
-
-
Parmesan cheese (shaved, for garnish)
- 1/4 cup
- 1/4 cup
-
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Directions
Directions
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Season chicken with salt and pepper.
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Heat a large skillet over medium heat and add the olive oil. Add chicken and cook until golden brown on both sides and cooked through. Transfer to a plate and cover with foil.
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Return the skillet to medium heat and add garlic, onion, tomatoes, peppers, and mushrooms. Cook, stirring occasionally, until the vegetables soften, 6–7 minutes.
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Stir in half and half and pesto. Add chicken back to the skillet, turning to coat in sauce.
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Divide spaghetti between plates, top with chicken and vegetables. Garnish with parmesan.