Creamy Pesto Chicken & Spinach Pasta
After a long day, nothing is more comforting than a delicious, homemade dinner that can be prepared in 30 minutes or less.
Ingredients
- 12 oz cooked or rotisserie chicken
- 4 Cups Baby Spinach
- 3 Tablespoons Pesto
- 1/4 teaspoon salt
- 3/4 Cup Heavy Cream
- 2 Tablespoons Butter
- 8 Ounces Cooked Pasta
- Parmesan Cheese to garnish
- Optional: Dash of Red Pepper Flakes
Instructions
- To heat a nonstick pan or cast iron pan on medium heat. Bring a pot of water on the boil to make the pasta.
- Heat butter and chicken until melted.
- After butter has melted and the chicken is warmed, chop the chicken and add half the spinach to your pan.
- Stir spinach every once in a while until it becomes wilted (1-2 min).
- Stir in the remaining spinach until it is wilted (another 2-3 minutes).
- After spinach has wilted, add heavy whip cream, salt, pesto, and bring to a boil.
- Mix the pasta with the sauce once it is cooked. Toss the mixture well.
- Garnish pasta with Parmesan Cheese. Red pepper flakes can be added if you like.
