Creamy Basil Pesto Chicken Pasta


INGREDIENTS

- 10 oz grape tomatoes (sliced in half
- 4 tbsp olive oil
- 3 cloves garlic, minced
- 2 large chicken breasts
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika 
- 8 oz pasta
- 1/4 cup basil pesto
- 1/4 cup half and half
- 1/4 cup pine nuts
- Red pepper flakes

Recipe

- Preheat oven to 400 F. 
- Toss cherry tomatoes with 2 tbsp of olive oil and minced garlic. 
- Spread on a baking pan. Roast for 20 minutes.
- Slice each chicken breast in half horizontally to make 2 thin breasts. Dry them with paper towels. 
- Season them with salt, pepper, and paprika.
- Heat 2 tbsp of olive oil on medium-high heat in a large skillet until hot. 
- Add chicken and cook for about 5 minutes per each side until it's cooked through and reaches 165 degrees.
- Remove chicken to a plate and keep warm.
- Bring a pot of water to boil. Cook pasta according to package instructions. Drain.
- Add cooked and drained pasta, basil pesto, and half and half to the same skillet that you used to sear chicken. 
- Stir gently and bring to simmer to coat pasta with sauce.
- Top with sliced chicken, roasted tomatoes and pine nuts.
- Season with extra salt and pepper or add crushed red pepper flakes, if desired.

DELIZIOSO!

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