Sun-Dried Tomato Pesto Chicken Linguine
Total Time 30 minutes
Prep Time 15 minutes
Difficulty Level 15 minutes
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
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.
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.