Mr. Food: Pesto Chicken Pasta

August 9, 2009 7:37:40 AM PDT
Makes 4 to 6 servings.
  • 1 pound linguine
  • 1 tablespoon vegetable oil
  • 1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
  • 2 teaspoons salt, divided
  • 1/2 teaspoon black pepper
  • 1 (7-ounce) container pesto sauce
  • 1 cup (1/2 pint) heavy cream
  • 7 plum tomatoes, cut into 1/4-inch slices

    1. In a 6-quart soup pot, cook the pasta according to the package directions; drain, rinse, drain again, and set aside in the colander.
    2. In the same pot, heat the oil over high heat; add the chicken then sprinkle it with 1 teaspoon salt and the pepper. Cook for 8 to 10 minutes, or until no pink remains in the chicken.
    3. Reduce the heat to medium-low and stir in the pesto, cream, and the remaining 1 teaspoon salt. Simmer for 2 to 3 minutes.
    4. Add the tomatoes and return the pasta to the pot, stirring until thoroughly combined. Cook for 3 to 5 minutes, or until pasta is warmed through. Serve immediately.

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