Sun-Dried Tomato Pesto Chicken Linguine

BY EMEALS

INGREDIENTS

12 oz linguine

1½ lb boneless, skinless chicken breasts, cubed

2 Tbsp olive oil

1 cup sun-dried tomato pesto

1 cup half-and-half

2 (5-oz) pkg baby spinach

INSTRUCTIONS

1. Cook pasta according to package directions. Meanwhile, sprinkle chicken with salt and pepper, if desired. Cook chicken in hot oil in a large skillet over medium-high heat until browned.

2. Add pesto and half-and-half to skillet; bring to a boil, reduce heat, and simmer 10 minutes or until slightly thickened. Gradually stir in spinach until wilted. Serve over pasta.