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Sun-Dried Tomato Pesto Chicken Linguine

By eMeals

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    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


    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.

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